Tomato Sauce II

Ingredients

  • 4 ounces bacon
  • 8 ounces onion/md
  • 8 ounces carrots/md
  • 4 quarts tomatoes, canned or fresh, coarsely chopped
  • 2 quarts tomato puree, canned
  • 1 lb. ham bones or browned pork bones
  • Sachet:
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon peppercorns, crushed
  • ks
  • sugar

Method

  • 1. Render the bacon in a heavy sauce pot, but do not brown it.
  • 2. Add the mirepoix and saute until slightly softened, but do not brown.
  • 3. Add the tomatoes and their juice, the tomato puree, bones and sachet. Bring to a boil, reduce heat and simmer over very low heat for 1 1/2 - 2 hours until reduced to desired consistency.
  • 4. Remove sachet and bones. Strain sauce or pass it through a food mill.
  • 5. Adjust the seasoning with ks and a little sugar.
  • SMALL SAUCES FOR TOMATO SAUCE I OR II...
  • PORTUGAISE: Saute 4 oz onions, cut brunoise, in 1 oz oil. Add 1# tomato concasse and 1 tsp crushed garlic. Simmer until reduced by about one-third. Add 1 qt Tomato Sauce I or II, adjust seasonings, and add 2-4 tbsp chopped parsley.
  • SPANISH: Lightly saute in oil without browning: 6 oz onion/sd; 4 oz green pepper/sd; and 1 clove garlic, chopped fine. Add 4 oz mushrooms/sl and saute. Add 1 qt Tomato Sauce II and season to taste with ks, bp and hot red pepper sauce.
  • CREOLE: Saute in oil: 4 oz onion/sd; 4 oz celery/sl; 2 oz green pepper/sd; 1 tsp chopped garlic. Add 1 qt Tomato Sauce II, 1 bay leaf, pinch of thyme, 1/2 tsp grated lemon rind. Simmer 15 minutes. Remove bay leaf and season to taste with salt, pepper and cayenne.

Notes

  • SERVINGS: 50
  • SOURCE: Gisslen Text