French tomato sauce

Yield: 1 servings

Measure Ingredient
3.00 tablespoon olive oil
4.00 ounce bacon; diced
1.00 cup chopped carrot
1.00 cup chopped onion
¼ cup flour
6½ pounds fresh tomatoes; skinned, seeded,
1 and diced
1.00 tablespoon chopped garlic
4.00 cup light stock
1½ tablespoon sugar
1 salt; to taste
1 freshly-ground black pepper; to taste

In a large sauce pot heat oil, and add the bacon and cook until slightly crispy. Add the carrots and onions, cover and slowly cook for 20 minutes. Add a dusting of flour to the vegetables and cook until the flour turns golden. Add the tomatoes, garlic, and stock.

Bring to a boil, reduce the heat and simmer for 2 hours. Add the sugar and season with salt and pepper. Carefully puree with a hand mixer and strain through a fine sieve. This recipe yields 1½ to 2 quarts of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-08-1997

Recipe by: Emeril Lagasse

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