|
Sauce Tomate |
|
Yield 10 quarts or 10 liters |
| Fresh
Tomatoes (or tomato puree) |
6 pounds |
2.5
kilograms |
| Mirepoix |
|
|
|
Carrots |
6 ounces |
200 grams |
|
Celery |
4 ounces |
100 grams |
|
Onion |
4 ounces |
100 grams |
|
Bay leaf |
1 ea |
1 ea |
|
Thyme |
2 sprigs |
2 sprigs |
| Oil |
3/4 cup |
2
deciliters |
| Flour |
4 ounces |
100 grams |
|
White stock |
12 quarts |
12 liters |
| Sugar
(optional) |
1/4 cup |
80 grams |
| Salt |
1
tablespoon |
20 grams |
|
Procedure |
|
1. Heat Oil, fry bacon and
mirepoix |
|
2. Add the chopped fresh tomatoes and fry while
stirring in the flour |
|
3. Add white stock |
|
4. Simmer for 1 to 1.5 hours |
|
5. Strain. add sugar and salt and adjust seasoning if
needed |
