Tomato Sauce
Category:
Sauces, mother sauces |
Equipment:
Saucepot, spoon, blender |
No. Servings:
64 |
Serving Size:
2 fl. oz. (60 mL) |
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Yield:
1 gal. (3.8 L) |
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| 2 2/3 fl. oz. | extra virgin olive oil |
| 4 oz. | carrot, diced |
| 4 oz. | onion, diced |
| 8 oz. | celery, diced |
| 2 Tbsp. | garlic, minced |
| 2 ea. | dried bay leaf |
| 1 Tbsp. | dried thyme leaf |
| 1 1/2 gal. | * tomatoes (fresh or canned), seeded and diced |
| 1 qt. | * white stock (optional) |
| 1 lb. | * pork neck bones (optional) |
| to taste | salt |
| to taste | white pepper |
| to taste | sugar |
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1 | In a saucepot, sweat carrot, celery, and onion in olive oil. | 2 | Add garlic and cook two more minutes. | 3 | Make a sachet with the dried herbs or bouquet garni with fresh herbs. | 4 | Add tomatoes, stock, and pork. Bring to a boil, then reduce to a simmer. | 5 | Simmer until the sauce begins to thicken. This may take well over one hour. Stir often to avoid scorching or burning. | 6 | Remove sachet or bouquet garni and pork bones. | 7 | Purée sauce in a blender or food processor, or pass through a food mill. | 8 | If the sauce is still too thin, put back on the heat and reduce to the proper consistency. Stir often to avoid scorching or burning. | 9 | Season with sugar, salt, and white pepper. | 10 | **Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
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| Nutrition Information | | Calories | 36 | | Fat (g) | 1 | | Protein (g) | 1 | | Carbohydrate (g) | 6 | | Cholesterol (mg) | 0 | | Sodium (mg) | 268 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | This tomato sauce is thickened completely by reduction and then puréed. |
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