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Fresh tomato sauce https://www.metro.ca/userfiles/image/recipes/sauce-tomates-fraiches-5002.jpg PT25M PT2H00M PT2H25M
Skin the tomatoes: make an incision in the shape of a cross at one end of the tomato and dip in boiling water about 1 minute or until the skin comes off easily. Rinse under cold water. Cut the blanched tomatoes in two and remove the seeds (seeds will give an acid taste to the tomato sauce). Cook in a covered saucepan in the oven at 325°F (160°C), for approximately 2 hours. Once cooked, remove the carrot, the celery, the onion, the garlic and the pancetta.
12
5 lb (2 1/2 kg) ripe italian tomatoes 1 small carrot, peeled 1 celery branch 1 small onion 4 garlic cloves, mashed 2 Tbsp. (30 mL) Robusto olive oil 6 basil leaves 1/2 tsp. (2 mL) sugar 1/2 tsp. (2 mL) sea salt pepper from the mill to taste 3 oz (100 g) pancetta (optional)
Fresh tomato sauce

Fresh tomato sauce

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12
jars
0:25
Preparation
2:00
COOKING
2:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 lb
    (2 1/2 kg)
    ripe italian tomatoes
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    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.49 /lb

    PRODUCT OF ONTARIO 3.28/kg

  • 1
    small carrot, peeled
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    $3.49 ea.

    907 g PRODUCT OF ONTARIO

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    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1
    celery branch
  • 1
    small onion
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    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 4
    garlic cloves, mashed
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    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 2 Tbsp.
    (30 mL)
    Robusto olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES

  • 6
    basil leaves
  • 1/2 tsp.
    (2 mL)
    sugar
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    REDPATH BROWN OR ICING SUGAR

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    1 kg SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    sea salt

  • pepper from the mill to taste
  • 3 oz
    (100 g)
    pancetta (optional)
Imprimer ma sélection

Preparation

Skin the tomatoes: make an incision in the shape of a cross at one end of the tomato and dip in boiling water about 1 minute or until the skin comes off easily. Rinse under cold water.

Cut the blanched tomatoes in two and remove the seeds (seeds will give an acid taste to the tomato sauce).

Cook in a covered saucepan in the oven at 325°F (160°C), for approximately 2 hours. Once cooked, remove the carrot, the celery, the onion, the garlic and the pancetta.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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