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.
- 2 tablespoons oil
- 4 ounces onions, medium dice
- 4 ounces carrots, medium dice
- 2 quarts fresh or canned tomatoes, coarsely chopped
- 1 quart tomato puree
- 1/2 pound ham bones or browned pork bones
- Sachet d'epices:
- 2 garlic cloves, crushed
- 1/4 teaspoon thyme leaves
- 1/4 teaspoon rosemary
- 1/4 teaspoon cracked black peppercorns
- 1 bay leaf
- The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
- Salt to taste
- Sugar to taste
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)