TOMATO SAUCE

Yield: 1 L

INGREDIENTS
50 g bacon
60 g onions, minced
60 g carrots, small diced
1 L tomatoes, canned or fresh, coarsely chopped
250 ml tomato puree
TT Salt
TT Pepper
TT Sugar

SACHET:
2 garlic cloves, crushed
1 bay leaf
¼ t dried thyme
¼ t peppercorns, cracked

PROCEDURE
1. Render fat from the bacon. Avoid excessive browning.
2. Add the onions and carrots. Saute until softened but not brown.
3. Add the tomatoes and their juice, the tomato puree and the sachet. Bring
to a boil then reduce the heat to a slow simmer. Cook for about 1 hour
until the raw tomato flavor is cooked out.
4. Remove the sachet. Pass the sauce into a food mill or pulse in a food
processor.
5. Adjust the seasoning with salt, pepper and sugar.

TOMATO SAUCE SECONDARY SAUCE:

SPANISH SAUCE

Sweat in oil without browning: 30 g onion, minced; 30 g green bell pepper,

brunoise; 1 clove garlic, minced. Add 30 g sliced button mushrooms and sauté.
Add 200 ml tomato sauce, bring to simmer and adjust seasoning with salt,
pepper, pinch of paprika and a dash of hot pepper sauce.

CREOLE
Saute 30 grams onion (minced), 15g celery (brunoise), 15g bellpepper (brunoise)
and ½ tsp minced garlic. Add 250ml tomato sauce, 1 small bayleaf, a pinch of
thyme, and a pinch of finely grated or minced lemon rind. Simmer fro 5-10
minutes. Remove the bayleaf and season with salt, pepper, and a pinch of
cayenne.