Tomato Sauce

Ingredients:

• 2 tbs oil
• 4 oz onions, diced
• 4 oz carrots, diced
• 2 qt fresh or canned tomatoes, chopped
• 1 qt tomato puree
• ½ lb ham bones or browned pork bones
• Salt to taste
• Sugar to taste
• Sachet d'epices (place in 4" square of cheesecloth and tied):
  • 2 garlic cloves, crushed
  • ¼ teaspoon thyme leaves
  • ¼ teaspoon rosemary
  • ¼ teaspoon cracked black peppercorns
  • 1 bay leaf

Saute the onion and carrot in the oil until slightly softened, but not browned. Add the tomatoes and their juice, tomato puree, bones and sachet. Bring to a boil and reduce heat, simmering over very low heat for 1½ to 2 hours, until reduced to desired consistency.

Remove sachet and bones. Strain sauce, or pass through a food mill. Adjust seasoning with salt and sugar.

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Michael Fritsche
mbf@fritsche.org

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