| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | New imports, Sauces | 1 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 4 | oz | Bacon,; diced |
| 1 | c | Carrot; chopped |
| 1 | c | Onion; chopped |
| 1/4 | c | Flour |
| 6 1/2 | lb | Fresh tomatoes, skinned,; seeded, and diced |
| 1 | tb | Garlic; chopped |
| 4 | c | Light stock |
| 1 1/2 | tb | Sugar |
| Salt and pepper |
INSTRUCTIONS
In a large sauce pot heat oil, and add the bacon and cook until slightly crispy. Add the carrots and onions, cover and slowly cook for 20 minutes. Add a dusting of flour to the vegetables and cook until the flour turns golden. Add the tomatoes, garlic, and stock. Bring to a boil, reduce the heat and simmer for 2 hours. Add the sugar and season with salt and pepper. Carefully puree with a hand mixer and strain through a fine sieve. Yield :1 1/2 to 2 quart Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:45:16 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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