For each of the following recipes you will need 1 Qt of
Tomato sauce.

Portuguese sauce: heat 1 tbsp of oil And cook 4 Oz of onions for 3
minutes. Add 1 # of tomato concasse And 1 tbsp of fresh crushed
garlic. Cook the sauce till it reduces by half, add the tomato sauce,
season And sprinkle with 2 to 4 tbsp of fresh Italian parsley.

Spanish sauce: Heat 1 tbsp of oil And cook 6 Oz of onions, 4 Oz of
green pepper in small dice, 1 crushed garlic clove, cook for 5
minutes. Add 4 Oz of sliced bottom mushrooms sliced And cook for 5
minutes, add the tomato sauce.

Creole sauce: Heat 1 tbsp of oil in a medium size sauce pot, add 4
Oz onions in small dice, 2 Oz green peppers small dice, 1 tbsp of
crushed garlic, 1 bay leaf, pinch of dried thyme, ½ lemon zest, cook
for 10 minutes And add tomato sauce, season And serve.

  1. Heat the oil in medium size sauce pot. Add the
    bacon And cook for 5 minutes at a simmer.
  2. Add the mirepoix And cook but don’t brown.
  3. Add the tomato pure, tomatoes, sachet bag, sugar,
    salt And stock. Cook for 1 – 2 ½ hours.
  4. Strain the sauce And serve.
Amount
Ingredients
Cut or
Description
4 Oz
Bacon
 
4 Oz
Mirepoix
Onion 50% , celery 25%
carrots 25%
1 gt
Tomatoes
Large dice
1 gt
Tomato pure
Can
1 1/2 tbsp
Salt
 
1 tbsp
Sugar
 
1 gt
White stock
Chicken
1 tbsp
Pork bones
Baked for 15 min at 400F
SACHET
   
  Thyme
 
  Bay leaf
 
  Garlic clove
 
  Pepper
 
  Parsley
 
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sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce
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