Sauce tomate, the base for numerous dishes, is neither ketchup nor what many of us from abroad call ‘tomato sauce’ at home. In France, it’s a rich creamy sauce made with cured ham or salt pork and mirepoix sautéed in butter or olive oil, and garlic, thyme, whole tomatoes and a bay leaf, simmered for at least two hours.
Traditionalists go even further and start a sauce tomate with roux.
A plain tomato sauce or puréed tomatoes is a coulis de tomate.
Image by Dennis Klein klein2