66. Sauce with fresh tomatoes
Ingredients::
Fresh tomatoes: 2840g, Butter: 100g, Parsley root: 30g, Parsnip: 30g, Garlic: 20g, Carrots: 45g, Celery: 30g, Onion: 45g, Salt: 10g, Black pepper: 1g, Bay leaf: 0.01g, Sugar: 15g
Instructions:
Ripe tomatoes are cut in half, juice is squeezed, and seeds removed. Placed in a deep pot with half the butter and thinly sliced celery, carrots, onion, and parsley/parsnip roots. Salted, sprinkled with sugar, crushed peppercorns, bay leaf, simmered for 15–20 mins, and rubbed through a sieve. The remaining butter is whisked into the resulting sauce. Kept in a water bath until use. Served with roast meat products, risotto, macaroni, and other pasta dishes.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Пресни домати | 2840.00 | 2500.00 |
| Butter | 100.00 | 100.00 |
| Магданоз (корени) | 30.00 | 22.00 |
| Parsnip | 30.00 | 22.00 |
| Чесън | 20.00 | 16.00 |
| Carrots | 45.00 | 36.00 |
| Celery | 30.00 | 27.00 |
| Onion | 45.00 | 38.00 |
| Salt | 10.00 | 10.00 |
| Black pepper | 1.00 | 1.00 |
| Дафинов лист | 0.01 | 0.01 |
| Sugar | 15.00 | 15.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:29.7 , Fats:87.3, Carbohydrates:122.4, Energy value:5988 kcal
Chemical composition per serving (in grams): Proteins:29.7 , Fats:87.3, Carbohydrates:122.4, Energy value:5988 kcal