astray recipes: Portuguese tomato sauce

Categories: emeril
Yield: 1 servings

Measure	Ingredient
2.00 tablespoon	olive oil
¼ cup	chopped onions
1.00 tablespoon	minced garlic
3.00	italian plum tomatoes; finely chopped
⅓ cup	pitted and halved black olives
1	(such as kalamata)
2.00 teaspoon	finely-minced anchovy fillets
1	(or 2 tsps anchovy paste)
1.00 tablespoon	chopped parsley
1.00 tablespoon	chopped basil
1.00 teaspoon	chopped oregano
1.00 teaspoon	salt
1	freshly-ground black pepper
1.00	stick chilled unsalted butter; cut in 8 pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. This recipe yields 1⅓ cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

portuguese tomato sauce