Ingredients for Basque Tomato Sauce
- Olive Oil
- Garlic Cloves
- Yellow Onions
- Green Bell Peppers
- 2 (28-ounce) cans crushed tomatoes
- Whole Green Chilies
- 1/4 cup chopped fresh parsley
- 1 cup beef stock or broth
- Salt & Freshly Ground Black Pepper
How to Make Basque Tomato Sauce
- In a 6-quart saucepot, sauté 2 cloves minced garlic, 1 medium chopped onion, and 1/2 green bell pepper, chopped, in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 2 (28-ounce) cans crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon pureed chilies (such as chipotle in adobo, adjust to taste), and 1/4 cup chopped fresh parsley. Bring to a simmer.
- Stir in 1 cup beef stock or broth.
- Cover and simmer for 1 hour.
- Uncover and simmer for another hour, stirring occasionally, until the sauce has thickened and reduced.
- Season generously with salt and freshly ground black pepper to taste.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
31g
Fat
9g
Carbs
5g
