|
Sauce Tomato
from pamelamanley.com
|
1
|
ounce |
Olive Oil |
|
1/2
|
pound |
Mirepoix -- small dice |
|
24
|
ounces |
Tomatoes -- chopped |
|
8
|
ounces |
Tomato Puree -- canned |
|
5
|
cups |
Beef Broth -- canned |
|
3
|
ounces |
Tomato Puree -- canned |
|
1/2
|
cup |
Sugar |
|
1
|
quart |
Vegetable Broth -- canned |
| |
to taste |
Salt & Pepper |
| |
|
|
|
Sachet
|
|
|
8
|
stems |
Parsley |
|
2
|
leaves |
Bay |
|
1/2
|
teaspoon |
Black Pepper |
|
1/2
|
teaspoon |
Thyme, Dried |
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2
|
cloves |
Garlic -- peeled |
1. Sweat mirepoix in olive oil - being careful
not to brown the vegetables.
2. Add the tomatoes, tomato purée,
sachet, and sugar.
4. Add the vegetable broth.
5. Simmer approximately 1 hour or until desired consistency.
6. Remove the sachet, and puree the sauce.
7. Serve immediately or label and refigerate.
Yield: 4 cups
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