Sốt cà chua (Cách 1)
Yield : 1 gallon (375ml)
Salted pork minced 55 gr
Clarified butter 30 gr
Carrot dice 60 gr
onion dice 115 gr
Garlic, minced 2 cloves
Flour 60 gr
Plum tomato concasse 2 ltr
White veal or beef stock 240 ml
Tomato puree 225 gr
Pork bone, roasted 2 kg
Bay leaves 1 sprig
Thyme, fresh 1 pinch
Sugar to taste
1/- Render the salted pork in the butter.
2/- Add the carrot and onion, sautee until the onion are translucent.
3/- Add the garlic and sautee until an aroma is apparent.
4/- Add the flour, cook out for 5 minutes.
5/- Combine the tomato concasse, stock and puree. Add to the onion mixture in thirds. Return to a simmer after each addition.
6/- Add the pork bones, bay leaves, thyme and sugar. Simmer for 1 1/2 hrs.
7/- Remove the bones and bay leaves. puree the sauce and adjust the seasoning with salt to taste.