Portuguese tomato sauce
1 servings
Ingredients
Quantity | 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 |
Directions
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
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