Tomat

1.In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

2.Add the diced onion, carrot, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are very soft and translucent but not browned.

3.Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.

4.Pour in the crushed tomatoes and the stock. Stir well, scraping up any browned bits from the bottom of the pot.

5.Add the salt, pepper, bay leaf, dried thyme, and the optional sugar. Bring the mixture to a gentle simmer.

6.Reduce the heat to low and let the sauce simmer, uncovered, for 45 to 60 minutes, stirring occasionally. The sauce should reduce slightly and thicken, and the flavors should deepen.

7.Remove the bay leaf. For a smooth, classic mother sauce texture, pass the sauce through a fine-mesh sieve (chinois) or use an immersion blender until completely smooth.

8.Taste the sauce and adjust the seasoning with additional salt, pepper, or sugar as needed. Use immediately or cool completely before storing.