Tomato Sauce

This leading sauce isn't really meant to be used as-is, but as a base for myriad tomato-based sauces, like Creole or marinara.

Saute the onion and carrot in the oil until slightly softened, but not browned. Add the tomatoes and their juice, tomato puree, bones and sachet. Bring to a boil and reduce heat, simmering over very low heat for 1-1/2 to 2 hours, until reduced to desired consistency.

Remove sachet and bones. Strain sauce, or pass through a food mill. Adjust seasoning with salt and sugar.


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Chuck Taggart   (e-mail chuck)