Creole Sauce

Justan Otherdamncook

Generic "sauce Creole" for use in so many other things

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Course Ingredient, Sauce

Cuisine Southern - Creole

Servings 8 ounce portions

Calories 96 kcal

Equipment

1 Dutch oven, enameled cast iron, 6 quart
1 blender, stick

Ingredients

50 g oil, olive, extra virgin
187 ml wine, red, sweet
15 ml sauce, Worcestershire, Lea and Perrins
850 g tomatoes, cherry or grape, sweet whole
250 g onion, sweet small dice
100 g pepper, bell, green, raw small dice
150 g pepper, bell, red, raw small dice
150 g celery small dice
50 g garlic, prepared, chopped
30 g paste, tomato
4 g thyme, dried
4 g oregano, dried
4 g savory, dried, cut
4 g paprika, smoked, ground
2 g pepper, cayenne, dried, ground
1 g pepper, black, ground
3 g salt, kosher
2 ea leaf, bay, whole

Instructions

Crank your oven up to 450° F.
Fire up your enameled cast Iron Dutch oven over high heat and melt your bacon fat. It doesn’t need to be super-hot, that’s coming, just need to get a sizzle out of the olive oil
50 g oil, olive, extra virgin
Add your tomatoes, onions, peppers and celery. Give them a good toss to coat with the olive oil.
850 g tomatoes, cherry or grape, sweet, 250 g onion, sweet, 100 g pepper, bell, green, raw, 150 g pepper, bell, red, raw, 150 g celery
Pop that bad boy in the oven, uncovered for about 20 minutes or until the veg starts to take on color and the tomatoes begin to burst.
Use the wine and Worcestershire to dissolve the tomato paste.
187 ml wine, red, sweet, 15 ml sauce, Worcestershire, Lea and Perrins, 30 g paste, tomato
Add everything to the roasted veg mixture, except the stock. Feel free to brutalize the tomatoes.
50 g garlic, prepared, chopped, 4 g thyme, dried, 4 g oregano, dried, 4 g savory, dried, cut, 4 g paprika, smoked, ground, 2 g pepper, cayenne, dried, ground, 1 g pepper, black, ground, 3 g salt, kosher, 2 ea leaf, bay, whole
Reduce the oven heat to 300° F and pop the Dutch oven, lid on, into the oven for 1 hour.
Remove from the oven and let it rest, uncovered for about 15 minutes. Then whiz it up with a stick blender until you are satisfied with the texture. I like mine like I like my women; thick and chunky.
You do you.
If,after whizzing, you think it is too thick, dilute with water.
Adjust your seasoning if you feel so inclined. I usually don’t until I’m ready to use it.

Notes

Know straight away, I totally cheat this. Why? Because like so many things, my food doesn’t really need me. I trust it’s nature.

As stated before, I like to make this in advance and refrigerate overnight. If this is also your intent, you’ll need to cool it to below 70° F. as quickly as possible. I like to do this by filling my sink with cool water and ice, enough to barely float the Dutch oven and stir the mixture until it’s below 70° and then let the refrigerator do the rest.

Nutrition

Serving: 8ozCalories: 96kcal

Keyword creole, sauce, tomato