French-style tomato sauce, again

2020-05-22

Well, I did it a second time, and again I turned the sauce into soup. That is my personal preference of course. This time I was a bit closer to the original recipe, and rendered fat from salted pork.

I served it up as soup instead of sauce, AGAIN.
I used 1 lb. salted pork, and I left it in the sauce and soup.
I did not use flour this time.

See also: French-style tomato sauce

INGREDIENTS

This is what you need for 6-8 cups:

3 1/2 tablespoons butter

2 1/2 ounces salt pork, diced and blanched
OR substitute with 2 tbsp. salted lard

2 carrots, diced

1 onion, diced

1/2 bay leaf

1 sprig thyme

1/3 cup flour

2 quarts tomato puree or 7 pounds fresh tomatoes, diced

1 quart chicken stock

1 clove garlic, crushed

1 tablespoon sugar

1 teaspoon salt

1 pinch black pepper

Pic1: French-style tomato sauce
And YES, I served it as a soup!

Directions

MY COMMENTS: I SIMPLIFIED this recipe:
I used the largest-base frying pan I have. It speeds up the reduction of the tomato sauce.

Peel 1/2 medium onion, 1-2 large carrots. Chop small.
Sauté the chopped onions and carrots in olive oil and 1 tbsp. salted lard for 15-20 minutes until the carrots start softening.
Meanwhile, core and quarter 4-6 lbs. plum tomatoes.
Add the tomatoes when the carrots are nearly done.
Bring to a boil.
Reduce heat and partially cover, or use a lid with a steam vent.
Simmer over low heat to reduce the tomatoes until the sauce starts to thicken.
That can also take a long time. A large-base pot speeds up the process considerably.
Optional: Strain the sauce to remove any remaining tomato peels.
Use a blender to puree the vegetables until very smooth.
Because the vegetables are blended into the sauce, we don't need to use as much, and this will also thicken the sauce even more. No thickeners needed here.
Serve and enjoy.

2020-05-22

Pic2: melt lard
Pic3+4: sauté minced salt pork ... until dark brown

Pic5-7: onions, carrots, seasoning

Pic8-10: tomatoes

Pic11-13: simmer a looooong time (90-120 minutes)

According to the original recipe, strain the sauce to remove all solids.
Done.

Pic14-16: blend

I blended everything together and served it up as a soup.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org