Tomato Sauce I

Tomato Sauce I

Yield: 1 gal (4 L)

Ingredients:
- 4 oz (125 g) Salt pork
- 8 oz (250 g) Onion, medium cube
- 8 oz (250 g) Carrots, medium cube
- 4 qt (4 L) Tomatoes, canned or contemporary, coarsely chopped
- 2 qt (2 L) Tomato purée, canned
- 1 lb (500 g) Ham bones or browned pork bones
Sachet:
- 2 cloves Garlic, overwhelmed
- 1 Bay leaf
- 1�"4 tsp (1 mL) Dried thyme
- 1�"4 tsp (1 mL) Dried rosemary
- 1�"4 tsp (1 mL) Peppercorns, beaten to taste Salt
- to taste Sugar

Directions:
1. First, render the salt pork in a significant saucepot, however do not brown it.
2. Next, increase the onion and carrots and sauté till somewhat softened, yet do not brown.
3. Then, insert the tomatoes and their juice, the tomato purée, bones, and sachet.
4. Then, remove sachet and bones. Worry sauce or go it during a food mill.
5. Finally, improve the seasoning with salt and a minimal sugar.