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    4 Tomato Sauce

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    Patbing-soo
    This document provides recipes for a tomato sauce and two secondary sauces - Spanish sauce and Creole sauce. The tomato sauce recipe yields 1 liter of sauce and includes sautéing bacon, onions and carrots before adding tomatoes, tomato puree, garlic, bay leaf, thyme and peppercorns. It simmers for an hour before removing the sachet and seasoning. The Spanish sauce recipe sweats onion, bell pepper and garlic before adding sliced mushrooms and simmering in tomato sauce with paprika and hot sauce. The Creole sauce recipe sautés onion, celery and bell pepper with garlic and simmers tomato sauce with bay leaf, thyme and lemon rind, seasoning with salt, pepper and cayenne.

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    4 Tomato Sauce

    Uploaded by

    Patbing-soo
    32 views1 page
    This document provides recipes for a tomato sauce and two secondary sauces - Spanish sauce and Creole sauce. The tomato sauce recipe yields 1 liter of sauce and includes sautéing bacon, onions and carrots before adding tomatoes, tomato puree, garlic, bay leaf, thyme and peppercorns. It simmers for an hour before removing the sachet and seasoning. The Spanish sauce recipe sweats onion, bell pepper and garlic before adding sliced mushrooms and simmering in tomato sauce with paprika and hot sauce. The Creole sauce recipe sautés onion, celery and bell pepper with garlic and simmers tomato sauce with bay leaf, thyme and lemon rind, seasoning with salt, pepper and cayenne.

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    4 TOMATO SAUCE.doc

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    This document provides recipes for a tomato sauce and two secondary sauces - Spanish sauce and Creole sauce. The tomato sauce recipe yields 1 liter of sauce and includes sautéing bacon, onions and carrots before adding tomatoes, tomato puree, garlic, bay leaf, thyme and peppercorns. It simmers for an hour before removing the sachet and seasoning. The Spanish sauce recipe sweats onion, bell pepper and garlic before adding sliced mushrooms and simmering in tomato sauce with paprika and hot sauce. The Creole sauce recipe sautés onion, celery and bell pepper with garlic and simmers tomato sauce with bay leaf, thyme and lemon rind, seasoning with salt, pepper and cayenne.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    32 views1 page

    4 Tomato Sauce

    Uploaded by

    Patbing-soo
    This document provides recipes for a tomato sauce and two secondary sauces - Spanish sauce and Creole sauce. The tomato sauce recipe yields 1 liter of sauce and includes sautéing bacon, onions and carrots before adding tomatoes, tomato puree, garlic, bay leaf, thyme and peppercorns. It simmers for an hour before removing the sachet and seasoning. The Spanish sauce recipe sweats onion, bell pepper and garlic before adding sliced mushrooms and simmering in tomato sauce with paprika and hot sauce. The Creole sauce recipe sautés onion, celery and bell pepper with garlic and simmers tomato sauce with bay leaf, thyme and lemon rind, seasoning with salt, pepper and cayenne.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    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.

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