MAKES ABOUT 2 CUPS
1 ounce diced bacon
2 tablespoons butter
1 small carrot, peeled and finely diced
1 small onion, peeled and finely diced
1 bay leaf, crumbled
1 sprig fresh or 1/4 teaspoon dried thyme
3 pounds fresh tomatoes or canned Italian tomatoes, seeded and chopped
1 3/4 cups chicken stock, homemade or canned
1 small clove garlic, peeled and crushed
1 tablespoon sugar
1 tablespoon salt
1 pinch pepper
Blanch the bacon, in simmering water for 10 minutes. Drain.
Preheat oven to 300 degrees.
In a small skillet, brown the bacon lightly in the butter. Then
add the carrot, onion, bay leaf, and thyme. Saute until onions
have turned golden. Transfer to a heavy, nonaluminum pot.
Add all the remaining ingredients. Bring to a boil, stirring.
Cover and cook in oven for 3 hours.
Push through a chinois. Let cool. Freeze in small containers.