Sauce Raïto

Name: Sauce Raïto (A Warm Tomato, Wine, and Onion Sauce)
Yield: For 6 people
Cuisine: France
Ingredients: 2 cups good red sweet vermouth or red wine (taste carefully); 2 cups good red sweet vermouth or red wine (taste carefully); 2 tablespoons olive oil; 3 onions, finely chopped; 6 cloves garlic, peeled and crushed; 6 cloves garlic, peeled and crushed; 1 cup water; 4 fresh tomatoes, or 1⅓ cups canned, chopped; 3 tablespoons chopped gherkins; 2 tablespoons chopped parsley; 2 teaspoons chopped capers; ½ cup unpitted little black olives from Nice, or pitted oil-cured Greek or Italian olives; salt; 3 bay leaves; 2 teaspoons oregano or savory; 2 teaspoons thyme; ½ cup unpitted little black olives from Nice, or pitted oil-cured Greek or Italian olives; ½ cup unpitted little black olives from Nice, or pitted oil-cured Greek or Italian olives; ½ cup unpitted little black olives from Nice, or pitted oil-cured Greek or Italian olives; freshly ground pepper

A Warm Tomato, Wine, and Onion Sauce

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

A variety of fish can be simmered in this fragrant sauce: dried cod, whiting, fresh cod, halibut, belly fish. Since the traditional vin cuit is hard to prepare, here we have replaced it with a sweet red vermouth or a rich red wine.

Ingredients

2 tablespoons olive oil
3 onions, finely chopped
2 cups good red

Europe
France
Sauce
Mediterranean
Gluten-free
Vegan

Method

Heat the olive oil in a heavy-bottomed pan, add the onions and cook slowly for 20 minutes until soft. Add the vermouth or wine and the water. Stir and boil for 5 minutes, then add the tomatoes, garlic, thyme, oregano or savory, bay leaves, salt, and freshly ground pepper. Reduce heat and simmer, uncovered, for 1 hour. It should be quite thick.

Remove from the heat. Discard the bay leave