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