Sauce Portugaise
Sauce tomate with fresh tomato, onion and garlic
Sauce tomate with a great deal of fresh tomato concassé stirred through, so it keeps some texture and brightness. Classically served with, or stuffed into, whatever vegetable is in season.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 pounds ripe tomatoes, peeled, seeded and diced
- 2 cups Sauce Tomate (see Sauce Tomate)
- 1 teaspoon sugar
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and black pepper
Instructions
- Warm the oil in a wide pan over medium heat. Add the onion and cook for 8 minutes, until soft.
- Add the garlic and cook 1 minute more.
- Add the diced tomatoes and cook over medium-high heat for 10 minutes, until much of their liquid has gone.
- Stir in the sauce tomate and simmer gently for 20 minutes.
- Season with sugar, salt and pepper, and stir in the parsley off the heat.
Notes
- To peel tomatoes: score a cross in the base, 15 seconds in boiling water, then into ice water. The skins slip off.