Tomato Sauce I

Ingredients

• 4 ounces salt pork, diced
• 2 ounces butter
• 4 ounces onion/md
• 2 ounces carrot/md
• 2 ounces celery/md
• 4 ounces bread flour (or comb. brd/pastry)
• 1 1/2 quarts white stock
• 2 quarts tomatoes, canned
• 2 quarts tomato puree, canned
• Sachet:
• 1 bay leaf
• 2 cloves garlic, crushed
• 1/4 teaspoon thyme
• 1/2 teaspoon peppercorns, crushed
• ks
• 1 tablespoon sugar

Method

• 1. In a heavy saucepan over medium heat, saute the salt pork in butter until partially rendered.
• 2. Add the mirepoix and saute until slightly softened.
• 3. Add the flour, stir to make a roux, and cook until the roux is just lightly browned.
• 4. Slowly add the stock, while stirring and bring to a boil. Add the tomatoes and tomato puree and again bring to a boil. Reduce heat to a simmer.
• 5. Add the sachet. Simmer over very low heat for 1-1 1/2 hours until sauce is reduced to desired consistency.
• 6. Remove sachet and strain sauce or pass through a food mill. Season to taste with ks and sugar.
• SEASONED TOMATO PUREE: Prepare as in baic recipe, but omit flour, use only 1 1/2 pints stock and reduce to desired thickness.

Notes

• NOTES:
• NOTES : Tomato Sauce scorches easily, so heat must be very low. The sauce may be cooked in a slow oven (300F) loosely covered to reduce the danger of scorching.
• SERVINGS: 50
• SOURCE: Gisslen Text