Yield: 1 servings
|3.00 tablespoon||olive oil|
|4.00 ounce||bacon; diced|
|1.00 cup||chopped carrot|
|1.00 cup||chopped onion|
|6½ pounds||fresh tomatoes; skinned, seeded,|
|1.00 tablespoon||chopped garlic|
|4.00 cup||light stock|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000