Tomato Sauce III

Method

Small Sauces

For each of the following sauces, add the listed ingredients to 1 qt (1 L) tomato sauce, as indicated.

Portugaise (Portuguese)

Sauté 4 oz (125 g) onions, cut brunoise, in 1 fl oz (30 mL) oil. Add 1 lb (500 g) tomato concassé and 1 tsp (5 mL) crushed garlic. Simmer until reduced by about one-third. Add 1 qt (1 L) tomato sauce, adjust seasonings, and add 2–4 tbsp (30–60 mL) chopped parsley.

Spanish

Lightly sauté in oil without browning 6 oz (175 g) onion, small dice; 4 oz (125 g) green bell pepper, small dice; and 1 clove garlic, chopped fine. Add 4 oz (125 g) sliced mushrooms and sauté. Add 1 qt (1 L) tomato sauce, and season to taste with salt, pepper, and hot red pepper sauce.

Creole

Sauté in oil 4 oz (125 g) onion, small dice; 4 oz (125 g) celery, sliced; 2 oz (60 g) green bell pepper, small dice; 1 tsp (5 mL) chopped garlic. Add 1 qt (1 L) tomato sauce, 1 bay leaf, pinch dried thyme, and ½ tsp (2 mL) grated lemon rind. Simmer 15 minutes. Remove bay leaf and season to taste with salt, pepper, and cayenne.

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