This week(s) in culinary have been focused on our study of sauces! As a class we studied and made three different types of tomato sauces. These variations include a French tomato sauce, an Italian tomato sauce, and a Sugu tomato sauce!
Our first sauce, the French tomato sauce was more complicated. The ingredients included things like bacon, olive oil, carrots, onion, flour, tomatoes, garlic, light stock, sugar, salt, and pepper. After tasting, the French tomato sauce was a sweet and smooth tomato sauce. It was also a little thin, which added to the smoothness.
The Italian tomato sauce was a roasted tomato sauce made of Roma tomatoes, onion, whole garlic, kosher salt, red pepper flakes, sugar, and basil. The Italian version of the tomato sauce is chunkier, and more spicy than the two other versions. It is chunky because of the quartered Roma tomatoes that are roasted in a pan with the other ingredients to make the sauce.
The Sugu tomato sauce contains sun dried tomatoes, garlic, crushed tomatoes in purée, RedHot sauce, kalamata olives, capers, and basil. This tomato sauce is a thick, dark red sauce that has a spicy kick. It is very different from the other two sauces.
Finally, we made a compound butter in class. A compound butter is butter that contains savory ingredients like herbs and spices. I chose to make one with fresh rosemary and garlic in it. As part of our assignment, we were asked to use it at home with some part of our meal. I ended up using my butter on chicken and a baked potato! It was delicious!
