Chef Paul Gayler's Country Tomato Sauce
4 servings
45 minutes
This rustic tomato sauce by chef Paul Geyler is a true ode to simplicity and depth of flavor. Inspired by traditional European recipes, it combines the sweetness of tomatoes with the subtle spice of thyme and bay leaves, the tenderness of shallots, and the piquant notes of garlic. Slow simmering the ingredients reveals their aromas, transforming the sauce into a rich complement for pasta, meat, or vegetables. Its velvety texture and harmonious blend of flavors make it versatile for both cozy home dinners and exquisite restaurant dishes. The perfectly balanced combination of sweet and tangy makes this sauce not only delicious but memorable, creating warm associations with traditional home cooking.
1
In a saucepan with a lid, sauté all the oil, shallots, thyme, bay leaf, and slightly crushed garlic for 5-6 minutes or until the shallots are soft (but not browned!).
- Butter: 25 g
- Olive oil: 1 tablespoon
- Shallots: 2 heads
- Thyme: 1 stem
- Bay leaf: 1 piece
- Garlic: 3 cloves
2
Mix the peeled and chopped tomatoes, puree, and sugar. Cook on low heat, uncovered, for 5 minutes.
- Tomatoes: 1 kg
- Tomato puree: 2 tablespoons
- Powdered sugar: 1 tablespoon
3
Add water and tomato juice if using, increase the heat and bring to a boil.
- Water: 250 ml
- Tomato juice: 100 ml
4
Reduce the heat and simmer uncovered for 30 minutes.
5
Season and remove the bay leaf and thyme just before serving.
- Thyme: 1 stem
- Bay leaf: 1 piece