Tomato Sauce Derivatives

Creole Sauce:

Heat the butter in a saucepan, over a medium flame
Add the tomato concasse, onions, celery, bell peppers, and garlic, stir in seasoning mixture, heat and stir for 5 to 6 minutes, until onions have softened
Add the stock, tomato sauce. and sugar. Mix well
Add pepper sauce to taste
Simmer for 20 to 30 minutes, over a low flame and serve warm

Cut the Italian sausage into 2-inch lengths
Brown the sausage off in olive oil (about half cook it), remove from pan and put aside
Add flour to oil that will be used and make roux
Add onions, celery, and bell pepper. Stir and cook until tender or clear
Add water and stir until smooth
Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic
Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well
Bring to a bubbly boil and add salt, to taste
Add sausage and bring back to a boil
Turn heat down to a simmer. Cook for about 3 or 4 hours
Serve over spaghetti topped with cheese

Sauté ground chuck, onions, garlic and green pepper in the olive oil until browned
Remove the garlic and add tomatoes, tomato sauce, vinegar, sugar, salt, bay leaves, capers, oregano and raisins
Bring to a boil, reduce the heat to a simmer and cook for 10 to 15 minutes
Serve with spaghetti

In a large sauce pot heat the oil then add the bacon and cook until it is slightly crispy
Add the carrots and onions, cover and slowly cook for 20 minutes
Add a dusting of flour to the vegetables and cook while stirring until the flour turns golden
Add the tomatoes, garlic, and stock. Bring to a boil, reduce the heat and simmer for 2 hours
Add the sugar and season with salt and pepper
Carefully purée with a hand mixer and strain through a fine sieve

In a small saucepan, the combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel
Bring to a low boil, reduce heat to a simmer and cook for 2 minutes
Return the sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce
Strain the sauce through a sieve placed over a small serving bowl
Let sauce cool for at leat 10 minutes; sauce is best served at room temperature

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