Directions:
- In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3095.11 Kcal (12959 kJ) | ||
| Calories from fat | 1422.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.06g | 243% | |
|---|---|---|---|
| Cholesterol | 49.01mg | 16% | |
| Sodium | 7894.43mg | 329% | |
| Potassium | 8761.61mg | 186% | |
| Total Carbs | 306.61g | 102% | |
| Sugars | 65.53g | 262% | |
| Dietary Fiber | 25.27g | 101% | |
| Protein | 84.64g | 169% | |
| Vitamin C | 46.1mg | 77% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.5mg | 20% | |
| Calcium | 487.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 63 Kcal (264 kJ) | ||
| Calories from fat | 28.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 243% | |
|---|---|---|---|
| Cholesterol | 1mg | 16% | |
| Sodium | 160.68mg | 329% | |
| Potassium | 178.33mg | 186% | |
| Total Carbs | 6.24g | 102% | |
| Sugars | 1.33g | 262% | |
| Dietary Fiber | 0.51g | 101% | |
| Protein | 1.72g | 169% | |
| Vitamin C | 0.9mg | 77% | |
| Iron | 0.1mg | 20% | |
| Calcium | 9.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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