Tomato Sweet Basil Sauce
Makes 6 cups
Be sure to use fresh basil because dried just doesn't make it. This sauce goes great with either chicken, beef, veal or seafood, or over pasta or rice. Use seafood stock and Seafood Magic® if you're going to serve it with seafood.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
¼ cup olive oil
3 cups finely diced onions
1½ sticks unsalted butter or margarine
4 teaspoons minced fresh garlic
3 cups chicken (or seafood) stock
2 teaspoons Worcestershire sauce
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic® OR
1 tablespoon chopped fresh basil
3 teaspoons light brown sugar
6 cups chopped, peeled fresh tomatoes
how to prepare
Heat the olive oil in a 4-quart pot over high heat for 2 minutes. Add the onions and cook, stirring occasionally, until they start to brown, about 3 to 5 minutes. Add ½ stick of the butter (or margarine) and turn the heat to medium. Continue cooking, stirring frequently, until the onions caramelize (turn a rich brown color). Add the garlic and cook for 1 minute. Add the stock, Worcestershire sauce, Poultry (or Seafood) Magic®, basil and sugar. Turn the heat up to medium-high and cook, stirring occasionally, until the mixture is reduced by one-fourth, about 6 minutes. Add the tomatoes and cook, stirring occasionally, for 15 to 20 minutes. Reduce the heat, whisk in the remaining butter (or margarine), and cook for 2 minutes. The finished sauce should be thick and shiny.
Copyright© 1995 by Paul Prudhomme