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Receta Tomato Sauce

by Chef Smith

Ingredientes

¼ c carrots, finely diced ¼ c onions, finely diced ¼ c celery, finely diced 2 tbsp lean bacon, minced and boiled, rinsed, and drained 3 tbsp unsalted butter 1 tbsp olive oil 1 ½ tbsp all-purpose flour 1 ½ c hot beef broth

2 lbs diced tomatoes, about 4 cups ½ tsp kosher salt ¼ tsp sugar 2 cloves garlic, crushed 4 sprigs of parsley 1 bay leaf ¼ tsp thyme 1 to 2 tbsp tomato paste (if needed)

Direcciones

1. Cook the vegetables and the bacon slowly in the butter and the oil for 10 minutes without letting them brown. Blend the flour into the bacon veggie mixture, and cook slowly for 3 minutes, stirring constantly. Stir in the tomatoes, salt, and sugar. Add the garlic and herbs. Simmer for 1 ½ to 2 hours., skimming occasionally, and adding water if the sauce reduces and thickens too much. You should end up with 2 ½ cups of rich, and semi thick sauce. Strain, pressing the juice out of the ingredients. Correct the seasoning with salt and pepper. Stir in 1 to 2 tbsp of tomato paste if the sauce lacks in color and simmer again for 5 minutes. If not used immediately, pour stock or a few drizzles of olive oil over the surface. May be refrigerated or frozen.

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