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    Tomato Sauces: Yield: 2 Cups

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    15indian
    This document provides a recipe for tomato sauce that yields 2 1/2 cups. It calls for sautéing carrots, onions, celery and ham or bacon in butter and oil. Then flour is added to make a roux, which is then used to thicken a broth made from beef bouillon. Chopped tomatoes, salt, sugar and fresh herbs are simmered for 1 1/2 to 2 hours to make a rich, thick tomato sauce. The finished sauce is strained and tomato paste may be added to boost color.

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    Tomato Sauces: Yield: 2 Cups

    Uploaded by

    15indian
    23 views1 page
    This document provides a recipe for tomato sauce that yields 2 1/2 cups. It calls for sautéing carrots, onions, celery and ham or bacon in butter and oil. Then flour is added to make a roux, which is then used to thicken a broth made from beef bouillon. Chopped tomatoes, salt, sugar and fresh herbs are simmered for 1 1/2 to 2 hours to make a rich, thick tomato sauce. The finished sauce is strained and tomato paste may be added to boost color.

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    Recipe

    Original Title

    Tomato Sauce

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    This document provides a recipe for tomato sauce that yields 2 1/2 cups. It calls for sautéing carrots, onions, celery and ham or bacon in butter and oil. Then flour is added to make a roux, which is then used to thicken a broth made from beef bouillon. Chopped tomatoes, salt, sugar and fresh herbs are simmered for 1 1/2 to 2 hours to make a rich, thick tomato sauce. The finished sauce is strained and tomato paste may be added to boost color.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views1 page

    Tomato Sauces: Yield: 2 Cups

    Uploaded by

    15indian
    This document provides a recipe for tomato sauce that yields 2 1/2 cups. It calls for sautéing carrots, onions, celery and ham or bacon in butter and oil. Then flour is added to make a roux, which is then used to thicken a broth made from beef bouillon. Chopped tomatoes, salt, sugar and fresh herbs are simmered for 1 1/2 to 2 hours to make a rich, thick tomato sauce. The finished sauce is strained and tomato paste may be added to boost color.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Tomato sauces

    Yield: 2 cups

    Ingredients: Heavy-bottomed, 2 quart sauce pan cup each: finely diced carrots, onions, and celery 2 Tablespoon minced boiled ham; or 2 Tablespoon minced lean bacon 3 Tablespoon butter 1 tablespoon oil 1 tablespoon flour 1 cups boiling stock of canned beef bouillon 2 lbs (4 cups) chopped, ripe, red tomatoes which need not be peeled; OR 3 cups canned tomato puree and 1 cups water tsp salt 1/8 tsp sugar 2 unpeeled cloves garlic 4 parsley sprigs bay leaf tsp thyme 1-2 Tablespoon tomato paste, if necessary

    Method of Preparation: 1. Cook vegetables and the ham or bacon slowly in the butter and oil for 10 minutes without letting them brown 2. Blend the flour into the ham and vegetables, and cook slowly for 3 minutes, stirring. 3. Off heat, beat in the stock or bouillon 4. Stir in the tomatoes, salt, and sugar. Add the garlic and herbs. Simmer for 1 to 2 hours, skimming occasionally, and adding water if sauce reduces and thickens too much. You should end up with about 2 cups of rich, fairly thick sauce. 5. Strain, pressing juice out of ingredients. Correct seasoning. Stir in 1-2 tablespoons of tomato paste if you feel the sauce lacks color, and simmer again for 5 minutes.

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