Directions:
- In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4116.61 Kcal (17235 kJ) | ||
| Calories from fat | 2321.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 257.95g | 397% | |
|---|---|---|---|
| Cholesterol | 299.31mg | 100% | |
| Sodium | 12720.71mg | 530% | |
| Potassium | 11436.2mg | 243% | |
| Total Carbs | 260.9g | 87% | |
| Sugars | 75.13g | 301% | |
| Dietary Fiber | 22.28g | 89% | |
| Protein | 162.81g | 326% | |
| Vitamin C | 46.1mg | 77% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.6mg | 14% | |
| Calcium | 586.6mg | 59% | |
| Amount Per 100 g | |||
| Calories | 66.66 Kcal (279 kJ) | ||
| Calories from fat | 37.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 397% | |
|---|---|---|---|
| Cholesterol | 4.85mg | 100% | |
| Sodium | 205.98mg | 530% | |
| Potassium | 185.18mg | 243% | |
| Total Carbs | 4.22g | 87% | |
| Sugars | 1.22g | 301% | |
| Dietary Fiber | 0.36g | 89% | |
| Protein | 2.64g | 326% | |
| Vitamin C | 0.7mg | 77% | |
| Calcium | 9.5mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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