No. 10. Tomato Sauce Piquante Recipe

History of Tomato Sauce Piquante:

Tomato Sauce Piquante, also known as Piquant Tomato Sauce, has a rich history in French cuisine. The term "piquant" means spicy or tangy, and this sauce delivers a burst of bold flavors. While tomatoes were first introduced to Europe in the 16th century, they initially faced skepticism and were considered poisonous due to their relation to the deadly nightshade plant. It wasn't until the 18th century that tomatoes gained popularity and became a staple in Italian and French cooking.

The recipe for Tomato Sauce Piquante dates back many years, passed down through generations and adapted to suit different culinary preferences. This flavorful sauce perfectly combines tangy tomatoes, aromatic vegetables, and a touch of acidity from vinegar and wine.

Fun Facts about Tomato Sauce Piquante:

1. Tomato Sauce Piquante is a versatile sauce that can be used in a variety of dishes. It pairs exceptionally well with meat, poultry, pasta, and even vegetarian options.

2. The addition of vinegar and Chablis wine in this recipe provides a delightful tanginess and depth of flavor.

3. The spices used, such as bay leaf, thyme, cloves, and peppercorns, add aromatic undertones to the sauce, enhancing its overall taste profile.

4. Straining the sauce through a sieve ensures a smooth and silky texture, removing any unwanted bay leaf or thyme fragments.

5. The final touch of castor sugar adds a subtle sweetness that balances the acidity of the tomatoes.

Now, let's dive into the recipe for Tomato Sauce Piquante:

Ingredients:
- 1 ounce of ham, finely diced
- 1/2 onion, finely chopped
- 1/2 carrot, finely chopped
- 1/2 stick of celery, finely chopped
- 1 bay leaf
- 1 sprig of thyme
- 1 clove
- 4 peppercorns
- 1/3 cup of vinegar
- 1/2 glass of Chablis wine
- 1 cup of stock (vegetable or chicken)
- 6 tomatoes, peeled, seeded, and diced
- 1 cup of Velute or Espagnole sauce
- 1 teaspoon of castor sugar
- Juice of half a lemon
- 1 ounce of fresh butter

Instructions:

1. In a large stewpan, melt a knob of butter over medium heat. Add the diced ham, onion, carrot, celery, bay leaf, thyme, cloves, and peppercorns. Sauté the mixture until the vegetables are tender and the ham is slightly browned.

2. Pour in the vinegar and cook until the liquid is absorbed.

3. Add the Chablis wine and stock to the stewpan. Stir well and bring the mixture to a simmer.

4. Add the diced tomatoes to the stewpan and cook everything together, covered, for about 30 minutes or until the tomatoes are soft and easily mashed.

5. Once the mixture has cooked, pass it through a sieve to remove any solid pieces, ensuring a smooth sauce.

6. In a separate saucepan, combine the sieved sauce with the Velute or Espagnole sauce. Stir well to incorporate the flavors and let it come to a boil.

7. Pass the sauce through the sieve once again to ensure a silky texture.

8. Finally, add the castor sugar, lemon juice, and fresh butter to the sauce. Stir until the butter is fully melted and incorporated.

Your Tomato Sauce Piquante is now ready to be enjoyed! The vibrant flavors of this sauce will elevate any dish it accompanies.

Similar Recipe Dishes:

1. Tomato Sauce Piquante can be used as a robust base for pasta sauces. Simply toss cooked pasta in the sauce and add your favorite ingredients such as grilled vegetables, shrimp, or chicken for a flavorful meal.

2. This sauce goes exceptionally well with roasted or grilled meats. Brush the sauce onto your choice of protein before cooking, or use it as a dipping sauce on the side.

3. For vegetarians, Tomato Sauce Piquante can be drizzled over grilled vegetables or used as a topping for veggie burgers for an extra kick.

Enjoy experimenting with this classic French sauce and let its tangy flavors elevate your culinary creations!

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