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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I make this tomato sauce when tomatoes aren't in season. This recipe makes about 1.5 liters so I freeze it in ziplock bags. The bacon scraps are essential as they give this sauce a smokey flavour. Keep bacon scraps or rinds for this use, I freeze mine and each time I make this sauce I take some out from the freezer. This recipe is from the first book I bought for catering school 'practical cookery' Ingredients:
25 g margarine |
125 g onions (roughly chopped) |
125 g carrots (roughly chopped) |
60 g celery (roughly chopped) |
2 garlic cloves |
1 bay leaf |
3 sprigs thyme |
25 g flour |
25 g bacon, scraps (rind is ok) |
125 g tomato concentrate |
1 liter stock |
1 teaspoon pepper |
1 teaspoon salt |
Directions:
1. Melt the margerine in the pan, add the roughly chopped vegetables, garlic, bayleaf, thyme and bacon scraps and brown slightly.
2. Mix in the flour and cook to a sandy texture. allow to colour slightly.
3. Mix in the tomato concentrate, remove from fire.
4. Gradually add in the boiling stock , bring to the boil. Simmer for 1 hour.
5. Remove the bay leaf, bacon rind and thyme sprigs and blend to achieve a nice smooth consistency.
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