Sauce Tomate (plant based)

Ingredients

2 oz Olive Oil

1.5 oz Carrots, peeled and small-diced

1.5 oz White or yellow onion, small-diced

1 bay leaf

1 sprig thyme

1 oz all-purpose flour

1, 28-oz Tomatoes, canned, crushed

1 cup Vegetable stock

Salt and pepper to taste

Directions

Heat oil in a saucepot over medium heat.

Add the carrots and onions, and allow to sweat until the onions are soft and translucent.

Add in the flour to make a roux, and cook for about a minute or two until it is blonde in color.

Stir in the bay leaf and thyme.

Add in the crushed tomatoes and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 90 minutes, stirring often to ensure the sauce does not burn.

Once it has reduced and the flavor has had time to concentrate, remove the sauce from the heat. Remove the bay leaf and thyme stem, and pass through a food mill.

Notes

Serve warm as desired or rapidly chill to store sauce until ready to use.