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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tomato Sauce


1 lb                 Pork, ground

2 cups              Onion, small dice

1 1 /2 cup        Carrots, shredded

1 /3 cup           Garlic, minced

2 tsp                Basil, dry

1 tsp                Oregano, dry

2                      Bay leaves

2 tsp                Salt

2 tsp                Black pepper, fresh ground

6 oz can           Tomato paste

2-28 oz cans    Tomatoes, diced

28 oz can         Tomatoes, crushed

1 1 /2 cups       Water

1 tsp                Balsamic vinegar


In a large heavy duty saucepot, brown ground pork over high heat. Drain half of the drippings and add onions, carrots and garlic. Reduce heat and cook vegetables 10 minutes stirring often to prevent sticking. Add herbs and tomato paste and cook five to six minutes (This helps to caramelize the tomato paste resulting in a sweeter tomato sauce). Add remaining tomato products and water. Turn heat to low (very low). Allow sauce to cook 3 1 /2 hours, stirring occasionally to make sure the sauce doesn’t stick. Add vinegar.

Yield: three quarts

Sauce is best after two or three days in the refrigerator. Sauce freezes well.

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