MEATY TOMATOSAUCE
10 servings (Approx. 79g per serving) / Allergens: None
Prep Time: 10 minutes / Cook Time: 20 minutes
Total Time: 30 minutes
Tomato-based sauces have long been foundational in Mediterranean and European cuisines, often simmered for extended periods to develop depth and richness. In this recipe, SHO – Demi Glace is used for reducing, accelerating flavor development while maintaining the complexity traditionally achieved through long cooking times. The use of SHO provides immediate umami intensity, structure, and body, significantly reducing preparation and cooking time while delivering a robust, meaty character.
| Ingredients | Quantity |
|---|---|
| SHO - Demi Glace | 80 gr |
| Water | 500 gr |
| Fresh Rosemary | 5 gr |
| Tomato Paste | 50 gr |
| Onion | 80 gr |
| Garlic | 10 gr |
| Olive Oil | 50 gr |
| Cornstarch | 18 gr |
Instructions
- Finely dice the onion, mince the garlic, and chop the fresh rosemary.
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and sauté until golden brown and lightly caramelized.
- Add the garlic, rosemary, and tomato paste. Toast gently until fragrant and slightly darkened to intensify flavor.
- Deglaze the pan with SHO - Demi Glace and water, scraping the base to release any fond. Bring to a controlled simmer.
- Cook for 5 minutes to reduce slightly and develop structure.
- Whisk the cornstarch with a small amount of cold water to form a slurry, then gradually incorporate into the simmering sauce until the desired consistency is achieved.
- Simmer briefly to activate the starch, then strain to remove solids for a smooth finish.
Notes
- For a more intense flavor, allow the sauce to reduce further before thickening.
- If a rustic texture is preferred, omit straining.
- The sauce pairs well with pasta, braised meats, or as a base for composed dishes.
