TOMATO SAUCE (Version 2)
Yield : 1 quart (1 ltr)
Onion brunoise : 115gr
Celery, brunoise : 60gr
Carrot, brunoise : 115gr
Garlic, mashed to a paste : 4-5 gr
Olive oil : 60ml
Butter : 30gr
Tomato concasse : 1.35kg
Parsley, fresh, chopped : 4.5gr
1/- Sweat the onion, celery, carrot and garlic in the oil and butter until they are lightly browned.
2/- Add the tomato concasse, simmer for 45 minutes to 1 hr, umtil the flavor is fully developed and the correct consistency is reached.
3/- Add the parsley, and adjust the seasoning to taste with salt and pepper.