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Le Chaudron recipe
Sauce tomate maison
Homemade tomato sauce
⏱ 45 minServes 6Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)ripe Roma tomatoes
2yellow onions, thinly sliced
5 clovesgarlic, crushed
4 tbspextra-virgin olive oil
1 tbspsuperfine sugar
1bunch of fresh basil
1 tspdried oregano
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper
- 1.5 kg (3.3 lb) ripe Roma tomatoes
- 2 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 4 tbsp extra-virgin olive oil
- 1 tbsp superfine sugar
- 1 bunch of fresh basil
- 1 tsp dried oregano
- 1 pinch fleur de sel (flaky sea salt)
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score a cross on the bottom of the tomatoes and blanch for 30 seconds so they peel easily.
- Plunge into ice water, then peel and roughly chop, keeping the juice.
- Cook the sliced onions in the olive oil for 10 minutes until translucent.
- Add the crushed garlic and stir for 1 minute without letting it brown.
- Stir in the chopped tomatoes, sugar, dried oregano, salt and pepper.
- Simmer gently for 45 minutes, stirring regularly, until thickened.
- Blend if you like, strain for a smooth texture, then stir in the chopped basil at the end.
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