Sauce Tomate
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In classic French Cuisine a specific Tomato Sauce, the Sauce Tomate is the foundation of many other subsequent sauces and was classified as a Mother Sauce by Auguste Escoffier in Le Guide Culinaire in 1903.


The traditional French Tomato Sauce is made from Tomato Stock, (crushed fresh Tomatoes, or Tomato Purée are sometimes substituted), Pork Belly (again substitutions include Panchetta or Bacon), OnionsBay LeavesThymeWhite Cooked RouxGarlicSalt and White Pepper.

Certain recipes may include flour and butter, but those are actually the items needed to make the White Cooked Roux. Frequently, a Gastrique is added later to tone down the natural acidity of the tomatoes.

Low Fat


Low Calorie