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Tomato Sauce - for Provencal Mussels


YIELD: 12 Litres

4 cans Canned Tomatoes
1 lb Garlic
2 cups Olive Oil
10 leaves Bay leaves
2 oz Dried Oregano
2 large Carrots
3 oz Spanish Onions, Chopped
1 tablespoon Salt
1 tablespoon Cracked Black Pepper

Preheat medium size sauce pan over medium high heat. Sweat off onions, garlic, and carrots. Add salt add pepper and allow the vegetables to cook until soft. Add to the vegetables the canned tomatoes, bay leaf, and dried oregano. Bring the mixture to a simmer, and cook for 20 minutes. Puree mixture and pass through a China cap. Taste for salt and pepper. If the sauce is to tart a few oz of sugar will balance the flavor. Allow to cool at room temperature and store refrigerated in a air tight container.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.