There is the classic recipe of tomato sauce as it was done since Antonin Careme's time. It was a sauce which was thickened with molecules as well as particles. This sauce is a succulent and strong base for various sauces and dishes. It keeps very well and is quite easy to cook.
- 1.5Kg (2Lb 12oz) fresh tomatoes.
- 40g carrots.
- 30g onions.
- 20g extra virgin olive oil (originally butter was used instead).
- 1 quarter of a bay leaf.
- 1 fragment of thyme.
- 5 sprig of parsley.
- 30g of bacon (Falcutatif).
- 30g flour (or 1 small tablespoon of arrow root for coeliacs).
- 4 dl (1 3/4 cup) vegetable or 3 meats bouillon.
- 1 teaspoon of crushed garlic.
- 1 pinch of sugar.
- salt and pepper
Who in the holy heavens told you that the Classic Italian Tomato sauce is made with Flour, Thyme, Bacon? and meat Bouillon? As an Italian Chef; I never saw such malpractice to our great cuisine. Get your recipe right.
I do not see any malpractice nor lack of consideration towards Italian cooking in this recipe Gianfranco. It is written NOWHERE that it is a classic Italian tomato sauce recipe. This is Antonin Careme's recipe, which is also found in Escoffier's "guide culinaire", therefor a French basic tomato sauce recipe not Italian as you seem to have understood.
So, maybe read the article fully before commenting on my culinary knowledge. I was trained in France in some of the best places there are : I do know my classics.
A word to the wise is sufficient.