Stewed and Strained Tomatoes
A simple tomato sauce, strained for a smooth texture, perfect as a base for other dishes.
Ingredients
- 1.5 cups Stewed Tomatoes
- 1 small Bay Leaf
- 2 slices Onion
- 10 Peppercorns
- 0.25 teaspoon Celery Salt
- 2 tablespoons Butter
- 1.5 tablespoons All-Purpose Flour
- 0.25 teaspoon Salt (To taste)
- 0.25 teaspoon Black Pepper (To taste)
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Instructions
- 1In a saucepan, combine the stewed tomatoes, bay leaf, onion slices, peppercorns, and celery salt. Bring to a simmer over medium heat.
- 2Reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
- 3Remove from heat and carefully strain the tomato mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- 4In the same saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux). Be careful not to burn the roux.
- 5Gradually whisk the strained tomato mixture into the roux, stirring constantly to prevent lumps from forming. Continue to cook over low heat, stirring frequently, until the sauce has thickened to your desired consistency, about 5-10 minutes.
- 6Season the sauce with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for later use.
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