The sauce tomat

The sauce tomat


75g Salted pork
75g Carrots
75g Onion
25g butter
25g Flour
2kg fresh tomatoes
1l stock (veal)
1 clove of garlic

Start by frying salted pork in butter until the pork is almost melted. To release the full flavor of the pork, place it in a saucepan with a bit of water and cover with a lid for about 5 minutes. The steam will then allow the fat to render out of the salt pork before starting to brown. Then add the vegetables and butter and let it sit for about 10 minutes over medium heat or until the vegetables becomes nice and tender. Sprinkle the flour through a sieve into the mixture. We are then using the fat, butter and salted pork to essentially making a roux. Then add in the tomatoes and let them cook for another 10 minutes. Finally add the veal stock, cover the pot with a lid at set it in the oven at 160 degrees for 1½ - hours. Now Blend it to release every last bit of flavor and then press it through a sieve and then through a piece of cloth.

Note on the side: If you think the sauce too acid, add some sugar to sweeten it. But please don’t sweeten it too much, otherwise you might just use ketchup instead.

sauce tomat.jpg