Shelly's Recipe

SAUCE ANDALOUSE

Category: Sauces - Miscellaneous

4 medium tomatoes, peeled, seeded and minced
1/2 red bell pepper, diced or 1 (4 oz) can pimientos, drained
1 tsp vegetable oil
1 tsp fresh tarragon and parsley, minced
2 cups mayonnaise
Salt, to taste

Cook tomatoes and pepper in oil over low heat for 1 1/2 hours or until sauce is reduced to 3/4 cup. Stir occasionally. Remove from heat and stir in spices. Cool. Fold in mayonnaise.

NOTES: This is good with cold chicken, poached salmon. It may also be used instead of mayonnaise in shrimp or potato salads. Makes 2 1/2 cups.