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 Carrot; peeled,
           - coarse chopped
    1/2 md Onion; coarse chopped
      1    Bay leaf
      1    Sprig thyme
      3 tb A-P flour
  2 1/2 lb Fresh tomatoes;
           - coarse chopped -OR-
     56 oz Crushed tomatoes (2 cans)
      2 c  Veal or beef stock
      1 cl Garlic; crushed
      1 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.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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