Onions, carrots, and celery sauté until golden, tomatoes caramelize alongside them, and brown stock simmers it all into a classic sauce espagnole, thickened with brown roux and seasoned with sea salt and pepper.
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In 1-gallon pot, heat oil over medium-high flame. Sauté onions, carrots, and celery until golden.
Add tomatoes and sauté for few minutes longer or until slightly caramelized.
Add 7 cups stock and bring to . Lower heat to .
Slowly whisk remaining cup of warmed stock with cooled roux.
Slowly add roux-stock mixture back into sauce.
uncovered about 30 minutes or until reduced by half and nappé is achieved.
Strain through chinois. Adjust seasoning to taste.
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