Classic Tomato Pasta Sauce - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen.

Here's a very tasty tomato sauce made from fresh ingredients.   If you find fresh tomatoes in season, this sauce will have an amazing sweetness.  For cooks unfamiliar with some of Chef Loineau's terms, tomato concasse is made by peeling an tomato after blanching and cooling, quartering it, removing the soft inner part with the seeds and then julienning the  pieces and finally dicing the julienned pieces.  The result is the pure "meat" of the tomato that has been diced.  Brunoise is done by cutting the vegetables julienne and then cutting the julienne slices across the length to make an evenly diced result.  Chiffonade means shredded.  Just roll up the basil leaves like a cigar and cut them across the length to make shreds of the herb.

Ingredients:

8 oz. onions, brunoise
4 oz. celery, brunoise
8 oz. carrots, brunoise
3 fl. oz. extra virgin olive oil
2 oz. butter
4 lbs tomato concasse
2 tbsp parsley, chopped
1 tbsp basil, chiffonade
1 tbsp oregano, chopped
1 tsp salt
1/2 tsp cracked black pepper

Sweat the onion, celery, carrots and garlic in the oil and butter in a stock pot until they are translucent.  Add the tomato concasse and simmer for 45 minutes or until an ideal consistency is achieved.  Add the parsley basil and oregano.  Adjust the seasoning to taste with salt and pepper.  Serve over freshly cooked pasta.

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