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.
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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