Tomato Sauce

I finally bought "Mastering the Art of French Cooking." It's a great reference on technique and tricks as much as it is for recipes.

Case in point... tomato sauce. My old recipe is good, but the sauce is dark and more liquid than I'd like. I've always assumed that premade sauce from the store could be light and thick because they use industrial food additivies.

Skimming through MAFC, I ran into a tomato sauce recipe. What's different about this recipe is that it calls for sweating the veggies, not sauting and for the addition of some flour. These two changes seem to have lightened and thickened my sauce. I double checked with the "Joy of Cooking" No mention of adding flour.

Good job Julia.