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Tomato Sauce https://www.metro.ca/userfiles/image/recipes/sauce-tomate-5805.jpg PT25M PT20M PT45M
To desalinate the lard, put in a small pan full of cold water; bring to a boil and drain. Blanch, peel and seed tomatoes. Dice them. Set aside. If you use canned tomatoes, drain and set aside. In a saucepan, heat up oil and gently cook onions without browning. Add tomatoes, basil, and lard all at once. Cook at medium heat, uncovered, until texture is smooth. Season with salt and pepper. Remove lard from the sauce and set aside for later use. For a smoother sauce, use a vegetable mill and then a sieve. For a rich, thick seedless sauce, press through with a spoon.
8
3 8 4 1
3 oz (90 g) lard 4 1/2 lb (2 kg) italian tomatoes or 2 x 28 oz (2 x 796 mL) canned italian tomatoes 3 Tbsp. (45 mL) extra virgin olive oil 2 onion, diced 5 basil leaves To taste salt and pepper
Tomato Sauce

Tomato Sauce

Rate this recipe
8 Votes
8
Tomato Sauce
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 oz
    (90 g)
    lard
  • 4 1/2 lb
    (2 kg)
    italian tomatoes or
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    $2.99 ea.

    GRAPE TOMATOES

    GRAPE TOMATOES

    2 for $5.00

    283 g PRODUCT OF MEXICO

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.49 /lb

    PRODUCT OF ONTARIO 3.28/kg1

  • 2 x 28 oz
    (2 x 796 mL)
    canned italian tomatoes
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    Flyer Deals  (3)
    AVOCADOS 5 PK PRODUCT OF MEXICO COCKTAIL TOMATOES 907 g PRODUCT OF ONTARIO

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    $2.99 ea.

    GRAPE TOMATOES

    GRAPE TOMATOES

    2 for $5.00

    283 g PRODUCT OF MEXICO

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.49 /lb

    PRODUCT OF ONTARIO 3.28/kg1

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 2
    onion, diced
  • 5
    basil leaves
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    SELECTED SIZES SELECTED VARIETIES


  • To taste salt and pepper
Imprimer ma sélection

Preparation

To desalinate the lard, put in a small pan full of cold water; bring to a boil and drain. Blanch, peel and seed tomatoes. Dice them. Set aside.

If you use canned tomatoes, drain and set aside.

In a saucepan, heat up oil and gently cook onions without browning. Add tomatoes, basil, and lard all at once.

Cook at medium heat, uncovered, until texture is smooth.

Season with salt and pepper.

Remove lard from the sauce and set aside for later use.

For a smoother sauce, use a vegetable mill and then a sieve. For a rich, thick seedless sauce, press through with a spoon.

Source : Académie Culinaire

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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