MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce Tomate
Categories: Pork, Vegetables, Beef, Herbs
Yield: 7 Cups

1 1/2 oz Salt pork; fine chopped
2 tb Unsalted butter
1 sm (1 1/2 oz) carrot; peeled,
- coarse chopped
1/2 md (1 1/2 oz) onion; coarse
- chopped
1 Bay leaf
1 Sprig thyme
3 tb A-P flour
2 1/2 lb Coarse chopped fresh
- tomatoes
+=OR=+
56 oz (2 cans) crushed tomatoes
2 c Veal or beef stock
1 cl Garlic; crushed
pn Sugar
Salt & fresh ground pepper

Set the oven @ 350┬║F/175┬║C.

To a medium, wide pot over medium heat, add the salt
pork and butter and cook, stirring occasionally, until
the fat begins to render 2-3 minutes. Add the carrots,
onion, bay leaf, and thyme, and cook, stirring
regularly, until the onions are translucent, about 5
minutes. Stir in the flour and continue cooking,
stirring frequently, until the flour lightly browns,
about 5 minutes. Stir in the tomatoes and stock, then
bring to a boil. Add the garlic and sugar, season
lightly with salt and black pepper, then transfer to the
oven and cook until the vegetables are very soft and the
sauce is thickened and concentrated, about 90 minutes.

Remove the sauce from the oven, and remove and discard
the bay leaf and thyme. Cool slightly then either force
the sauce through a fine mesh strainer or blend with an
immersion blender until smooth. Use immediately, or
transfer to a heatproof container, cover the surface
with plastic wrap, and refrigerate for up to 3 days.

By Saveur Editors

RECIPE FROM: https://www.saveur.com

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