Small Sauces: Portugaise (Portuguese)

Sauté 4 oz (120 g) onions, cut brunoise, in 1 fl oz (30 mL) oil. Add 1 lb (480 g) tomato concassé and 1 tsp (5 mL) crushed garlic. Simmer until reduced by about one-third. Add 1 qt (960 mL) tomato sauce, adjust seasonings, and add 2–4 tbsp (30–60 mL) chopped parsley.