Tomato Sauce

Tomato Sauce

Ingredients

White stock                                    1 litre

Bacon/salt pork/ drippings            50 gm

Butter                                            50 gm

Onions                                           50 gm

Carrots                                           25 gm

Celery                                            25 gm

Refined flour                                  50 gm

Tomatoes                                       300 gm

Tomato puree                                 50 gm

Sachet d’epice

Bay leaf                                          1 no

Peppercorns                                    1 gm

Cloves                                             2 nos

Thyme                                            ½ gm,

 Rosemary                                       ½ gm

Sugar                                                5 gm

Salt                                                   5 gm

Method   

In a heavy sauce pan over medium heat, sauté the salt pork in butter until partially rendered without browning. Add onions celery and carrots and sauté until they are slightly softened. And the refined flour stir to make a roux and cook until the roux is first slightly browned. Slowly add the hot stock while stirring and bring to a boil. Add the tomatoes and tomato puree and again to a boil. Reduce heat to a simmer. Add the sachet; simmer over very low heat for 1 - 1½ hours, until sauce is reduced to desired consistency.

Remove sachet and strain sauce. Season with salt and sugar. Use as required.