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