Ingredients-
- 2 Qt. Tomato Sauce, canned or jar
- 2 T. Olive Oil
- 6 oz. Onion, Medium Dice
- 3 oz. Celery, Medium Dice
- 8 oz. Tomato, Medium Dice
- 4 oz. Tomato Puree
- 1 pc. Bay Leaf
- 1 Garlic clove, chopped
- 2 Sprigs of Fresh Thyme
- 2 Sprigs of Fresh Parsley
- 6 Green Peppercorns
- Salt & White Pepper, To Taste
- Blond or Brown Roux, As Needed
- Sugar, As Needed
Method
- In a sauté pan sauté the celery and onions in olive oil until light brown, add the tomato sauce and remaining ingredients let simmer, slowly for half an hour.
- Taste and add sugar if necessary, adjust the seasonings and adjust with salt and pepper.
- Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.
