Tomato Sauce – Bruno Albouze

Tomato sauce, also known as sauce tomate, is a beloved staple in the world of culinary arts. This versatile sauce was created by the renowned chef Auguste Escoffier, who played a significant role in revolutionizing French cuisine in the early 1900s. The beauty of tomato sauce lies in its ability to enhance the flavors of a wide variety of foods. Whether it's paired with tender meat, fish, vegetables, crusty bread, lasagna, or al dente pasta, there are few dishes that cannot be improved by the addition of this vibrant and flavorful sauce. One of the reasons tomato sauce is so popular is its simplicity. Let's get started!

#skills #tomatosauce #sauce #homemade #tomato #stocks #cuisine #

[man.i.literally.failed]

2 thumbs and 2 toes up, you never disappoint Mr. B

[LeDrapeauBlanc]

Amazing video! I always learn so much from your videos, thank you!

[lilo]

Take care All the best Another amazing video 🎗🎗🤗

[paulhaskell]

Fantastic. I have tons of processing tomatoes in the garden. Will try your technique when they ripen in September.

[emilybh]

You can add richness by adding in dry sun-dried tomatoes too ( that haven't been marinated in oil).

[edwinakemp]

It's times like this I want to raid your freezer! Cant waitto see what you create with this sauce in future videos.

[poshdelux]

I don't know why but vegetables and fruits have so much flavour in Europe than in America. In Europe, is like you can smell the tomato in the kitchen, smell a cucumber when you cut it, all these amazing natural aromas add so much flavour to the food. I wonder why that is...

[princesse]

I definitely need the pizza stone ! And the pizza at the end of the recipe on your website !!!

[corneliushuxtable]

I believe it turns lighter with blending due to emulsification

[bt]

I don't understand the purpose of the blending, it's already very smooth. I feel like if it's being used as a pasta sauce it would work better in the consistency it had in the pan. What is the reason for the extra blending at the end?

[PhaTsp]

Do you even need to peel the tomatoes if they're going through the passevite?

[Mr_Stanley]

Yeah thats one way of doing it I guess...

[Gocka]

Chef I subscribed on your page, the one month subscription and after one day i don't have access anymore...what seems to be the problem? I wrote several messages on the contact info and don't have reply ..
Best wishes