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Basquaise Sauce




Source of Recipe


The Spanish Table


Recipe Introduction


This sauce can be used for almost anything: as a pasta or BBQ sauce, thinned with water for poaching fish, even thinned with vinegar for a salad dressing. Experiment!





List of Ingredients




3 tablespoons olive oil

1 medium onion, coarsely chopped

3 small red bell peppers, cored and coarsely chopped

5 garlic cloves

4 tomatoes, coarsely chopped

1 bouquet garni

1/8 teaspoon piment d’Espelette

1 teaspoon kosher salt

¼ teaspoon freshly ground white pepper

1/3 cup water



Recipe



Warm the olive oil in a large saucepan over high heat. Add the onion, bell peppers, and garlic, and sautee over medium heat until golden, about 10 minutes.

Add the tomatoes, bouquet garni, piment d’Espelette, and water. Bring to a boil. Reduce the heat to medium, cover, and simmer gently until the mixture thickens, about 45 minutes.

Working in small batches, transfer the ingredients to a blender or food processor and puree until the sauce is smooth, about 2 minutes. Season with salt and pepper to taste. Use immediately or store in an airtight container in the fridge for up to one week. Can be frozen for up to 3 months.