Portuguese tomato sauce

Yield: 1 servings

Measure Ingredient
2.00 tablespoon olive oil
¼ cup chopped onions
1.00 tablespoon minced garlic
3.00 \N italian plum tomatoes; finely chopped
⅓ cup pitted and halved black olives
1 \N (such as kalamata)
2.00 teaspoon finely-minced anchovy fillets
1 \N (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 \N freshly-ground black pepper
1.00 \N 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@...


Recipe by: Emeril Lagasse

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