Basquaise Sauce
Recipe: #18958
May 11, 2015
Categories: Sauce, Savory Sauces, Tomato/Red Sauces, Tomato, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chile powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen. Yield 2-3 cups"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1614.9 g)
- Calories 773.1
- Total Fat - 44 g
- Saturated Fat - 6.1 g
- Cholesterol - 0 mg
- Sodium - 2400.1 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 24.4 g
- Sugars - 51.7 g
- Protein - 15.1 g
- Calcium - 193 mg
- Iron - 5.3 mg
- Vitamin C - 838.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over high heat.
Step 2
Add onions, peppers and garlic.
Step 3
Reduce heat to medium-high and saute until golden, about 10 minutes.
Step 4
Add remaining ingredients and bring to a boil.
Step 5
Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
Step 6
Working in batches, transfer to a food processor or blender and puree until smooth.
Step 7
This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.
Tips
No special items needed.
0 Reviews
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