Portuguese Tomato Sauce is a traditional Portuguese recipe for a classic rich tomato sauce flavoured with herbs, cumin and crushed piri-piri chillies that forms the basis for many traditional Portuguese dishes. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Portuguese Tomato Sauce.
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Ingredients:
60ml olive oil
2 medium Spanish (yellow) onions, thinly sliced
2 large garlic cloves, minced
1 green bell pepper, diced
70g fresh flat-leaf parsley leaves, chopped
2 tins (440g each) chopped plum tomatoes (with juice)
80ml tomato purée
240ml water
120ml red wine
2 tbsp red wine vinegar
4 tsp granulated sugar
1/2 tsp freshly-ground black pepper
3/4 tsp sea salt
1 large bay leaf
1/4 tsp dried thyme
1/4 tsp dried basil, crumbled
1/4 tsp ground cumin
1/4 tsp dried oregano, crumbled
1/4 tsp crushed, dried, piri-piri chillies (or to taste)
Method:
Heat the olive oil in a large pan and use to fry the onions over medium heat for 2 minutes. Add the garlic and fry, stirring frequently, for 4 minutes more, or until the onions are soft and turning translucent.
Now stir-in the parsley, tomatoes (along with their liquid), tomato purée, water, red wine, red wine vinegar, sugar, along with the herbs, spices and seasonings. Bring the sauce to a boil and break up the tomato pieces with the back of a spoon.
Reduce to a simmer and cook, uncovered, for 90 minutes, stirring occasionally to prevent sticking. Adjust the seasonings to taste (including the vinegar/sugar balance) and use immediately or allow to cool and store in the refrigerator.
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