Sunday, 29 May 2011

Nomato Sauce, part 2

The ER4YT has a basic nomato sauce recipe that is absolutely fabulous. Texture-wise, it is very different than your standard tomato sauce, but taste-wise, it's amazing, and I prefer it to my other Nomato Sauce recipe for use as a pizza sauce or dip.

No-Tomato Tomato Sauce (shamelessly copied and slightly amended from Eat Right for Your Type)

Makes enough for two servings of pasta or as sauce for one large pizza.

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion (about 1/2 an onion, fine dice)
  • 1 tablespoon chopped parsley
  • 4 ounce jar pimientos, undrained
  • 1/4 cup red wine
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • juice of 1/2 a lemon
  • Sea salt to taste
  • Pinch of sugar or agave

  1. Saute onions and garlic in olive oil over medium heat a few minutes, until onions soften. Add a pinch of salt while they're cooking to help them soften.
  2. Add parsley and stir.
  3. Puree pimientos in food processor or blender with lemon juice.
  4. Add to pan with basil, oregano and wine.
  5. Simmer lightly until thickened. 
  6. Turn off the heat and let cool for a couple of minutes. The sauce will thicken a bit once cooled.
  7. Taste and add salt and/or sugar as needed.

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