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Provencal sauce

  • 1 ounce salt pork, finely chopped
  • 4 ounces ham, cubed
  • 2 slices bacon, chopped
  • 1 medium carrot, finely chopped
  • 1 small onion, finely chopped
  • 15 plum tomatoes, quartered
  • 1 bay leaf
  • 1 clove garlic, crushed and chopped

Salt

  • Ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  1. In a large saucepan set over medium-high heat, brown the salt pork, ham, bacon, chopped carrot, and chopped onions. Add the tomatoes to the pan, reduce the heat to medium, and cook them down for 5 minutes. Add the bay leaf and chopped garlic to the pan. Season the sauce with the salt and pepper, to taste, reduce the heat slightly, and continue simmering the mixture for 15 minutes.
  2. Place the flour in a separate bowl and whisk the chicken stock into it until the mixture is smooth. Add the chicken stock to the simmering sauce, stirring constantly, until it is fully incorporated. Simmer the tomato sauce, uncovered, for 15 minutes, remove the bay leaf, and puree till smooth
  3. This Provencal tomato sauce recipe makes approximately 8 cups of sauce.