New orleans red gravy

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Green bell pepper -- cored seeded -- diced (see cook's notes)
1 Whole head garlic -- peeled minced (see cook's notes)
1 large Onion -- peeled & diced
1 can (6 oz) tomato paste
1 can (28 oz) whole tomatoes
1 cup Water
Bouquet garni (see cook's notes)
2 Lemons or limes, cut into 6 or 8 pieces
pinch Ground red (cayenne) pepper
Salt, to taste
¼ teaspoon Ground allspice (optional)

Directions

Cook's notes: You can use any color of bell pepper you prefer and reduce the amount of garlic.

For bouquet garni, tie together with string a 5-inch sprig of fresh rosemary, a 5-inch sprig of fresh thyme, 3 large fresh bay leaves, two 5-inch sprigs of fresh Greek oregano. When cooked, the leaves from all the herbs, except the bay leaves, probably will be off the stems.

If desired, add ground allspice to sauce.

Procedure: Heat a large pot or Dutch oven (one that has a tight fitting lid - cast iron preferred) on medium-high heat. Add oil, and heat oil until hot.

Heating the oil first will prevent the vegetables from sticking. Add bell pepper and cook 3 minutes. Add onion and garlic and cook until onion is transparent.

Stir in tomato paste. Reduce heat to medium and cook for 5 minutes, stirring frequently. Watch carefully because mixture can burn easily.

This

procedure will take the bitterness out of the tomato paste. Add 1 can whole tomatoes and 1 cup water. Break up tomatoes with end of spoon or spatula. Add bouquet garni, lemons or limes and a small pinch of ground red pepper; cover and cook on medium to medium-low heat for 1 hour. Add salt to taste.

Discard bouquet garni.

Presentation: Use to top fish or on pasta, rice or potatoes.

Yield: Makes 6 to 8 cups.

Source: Michele Andre, herb specialist, cooking instructor, Vista, CA.

Presented by: Orange County Register, 9/9/92.

Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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