French tomato sauce
1 servings
Ingredients
| Quantity | 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 | |
Directions
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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