• Mother Sauces - 04

    From Dave Drum@1:229/452 to All on Wed Oct 4 16:42:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sauce Tomate
    Categories: Pork, Vegetables, Beef, Herbs
    Yield: 7 Cups

    1 1/2 oz Salt pork; fine chopped
    2 tb Unsalted butter
    1 sm (1 1/2 oz) carrot; peeled,
    - coarse chopped
    1/2 md (1 1/2 oz) onion; coarse
    - chopped
    1 Bay leaf
    1 Sprig thyme
    3 tb A-P flour
    2 1/2 lb Coarse chopped fresh
    - tomatoes
    56 oz (2 cans) crushed tomatoes
    2 c Veal or beef stock
    1 cl Garlic; crushed
    pn Sugar
    Salt & fresh ground pepper

    Set the oven @ 350┬║F/175┬║C.

    To a medium, wide pot over medium heat, add the salt
    pork and butter and cook, stirring occasionally, until
    the fat begins to render 2-3 minutes. Add the carrots,
    onion, bay leaf, and thyme, and cook, stirring
    regularly, until the onions are translucent, about 5
    minutes. Stir in the flour and continue cooking,
    stirring frequently, until the flour lightly browns,
    about 5 minutes. Stir in the tomatoes and stock, then
    bring to a boil. Add the garlic and sugar, season
    lightly with salt and black pepper, then transfer to the
    oven and cook until the vegetables are very soft and the
    sauce is thickened and concentrated, about 90 minutes.

    Remove the sauce from the oven, and remove and discard
    the bay leaf and thyme. Cool slightly then either force
    the sauce through a fine mesh strainer or blend with an
    immersion blender until smooth. Use immediately, or
    transfer to a heatproof container, cover the surface
    with plastic wrap, and refrigerate for up to 3 days.

    By Saveur Editors

    RECIPE FROM: https://www.saveur.com

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