Portuguese Tomato Sauce
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1/4 cup olive oil
- 2 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1/2 cup fresh parsley leaves, chopped
- 1 can (35 ounce size) Italian-style tomatoes
- 1/3 cup Italian tomato paste
- 1 cup water
- 1/2 cup dry red wine
- 2 tablespoons red wine vinegar
- 4 teaspoons granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 1 large bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed dried basil leaves
- 1/4 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper pods
Heat olive oil in a large saucepan. Add sliced onions and saute them over medium heat about 2 minutes. Add garlic and stir, separating onion slices for about 4 minutes longer, until onions are soft, but not browned. Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon. Bring sauce to a boil, then reduce heat and simmer uncovered about 1 1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, as acidity varies depending on the type of vinegar used.
Recipe Source: cdkitchen.com
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