| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cretan |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 oz) tomatoes (the better the quality of these the better the sauce or substitute 1lb skinned fresh ripe tomatoes preferably plum) |
| 2 |
lg |
Cloves garlic; skinned and chopped fine |
| 3 |
|
Whole chipotles (or chipotles en adobo) (up to 4) |
| 2 |
tb |
Olive oil (preferably extra virgin – I like Cretan oil best – Kolymvari is a good brand) |
INSTRUCTIONS
Place all ingredients in a saucepan, bring to simmering point while mashing
the tomatoes up with a wooden spoon. Simmer gently covered for 30 minutes.
If at the end of this time the sauce is too thin reduce by boiling with lid
off. Add salt to taste.
NB This sauce should not be extra hot, rather it should have a
predominately tomato taste with an undercurrent of smoky heat. Don't overdo
the salt at the end, both dishes it is used with have salt in them. You can
also use this sauce for thin pastas like spaghetti, in which case add a
medium onion, skinned and halved, at the beginning, remove it before
serving and add chopped fresh basil to the sauce 5 minutes before serving.
Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble
<inoble@hounddog.win-uk.net> on Jul 29, 1997
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