MirepoixTomato sauce with onion cooked soft in oil and a great deal more tomato flesh. Thicker, sweeter, and it holds a stuffing.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan |
| Mother sauce | Tomato Sauce |
- 200 g — onion
- 40 ml — olive oil
- 700 g — ripe tomatoes
- 8 g — garlic
- 5 g — sugar
- 10 g — parsley
- Cook the onion slowly in the oil for twenty minutes until it is completely soft and sweet, with no bite left.
- Add the tomato flesh, garlic and sugar, and cook uncovered until a spoon drawn across the bottom leaves a trail. Then finish with parsley.
Stuffed tomatoes and peppers, omelettes, grilled sardines, rice.
Compared with Tomato Sauce
- Added: olive oil 40 ml, garlic 8 g, parsley 10 g
- Not used: smoked bacon, butter, carrot, plain flour, light chicken stock, bay leaf, thyme, salt, cracked black pepper
- Different amount: onion 200 g (Tomato Sauce: 50 g), ripe tomatoes 700 g (Tomato Sauce: 600 g)
- Same amount: sugar 5 g
Both recipes serve 4.
- One serving (1 of 4): onion 50 g, olive oil 10 ml, ripe tomatoes 175 g, garlic 2 g, sugar 1.25 g, parsley 2.5 g
- Double batch (8 servings): onion 400 g, olive oil 80 ml, ripe tomatoes 1,400 g, garlic 16 g, sugar 10 g, parsley 20 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)