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
� 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.
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