Tuscan sauce
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Kind of Dish | condiments |
| Dietary Info | vegetarian vegan gluten-free |
| Tags | italian sauces easy |
Description
A super simple, all-purpose Italian condiment. You can use as a quick pasta sauce, a topper for poached or scrambled eggs, a crudite dip, bread dip, sandwich topper - anything really.
Ingredients
| 6 | Ounce | good quality tomato paste |
| 1 | Clove | garlic, peeled and lightly crushed |
| Pinch | cayenne (to taste) | |
| Pinch | salt and pepper (to taste - go lighter on the salt if your paste contains salt) | |
| 2 | Tablespoon | good quality balsalmic vingear |
| 1⁄4 | Cup | good quality olive oil |
Instructions
Combine all ingredients except olive oil in a food processor. Start processing, slowly drizzling in olive oil as you go. Process into a fine consistency (should not have chunks of garlic showing). Once smooth, you're ready to serve. If it looks a little dry or still like tomato paste, just add a little more olive oil.
Notes
Makes about 1 cup, which can be 4-6 pasta plates or a good amount of dip for 10-12 people as a crudite appetizer. The serving # really depends on how you're using it. This can obviously easily be doubled or tripled, and keeps well in the fridge for about a week. Since you're not cooking it and the ingredients are few, you really should use the best quality you can afford for each ingredient. It's not going to be forgiving of a cooking-quality olive oil.
