36 minutes
A spicy and flavorful tomato sauce inspired by Creole cuisine, perfect for adding a kick to your favorite dishes.
tablespoons
Yellow Onion, finely diced
cups
Bell Pepper, finely diced
cups
Celery, finely diced
cups
Garlic, minced
teaspoons
Fresh Ginger, minced
teaspoons
teaspoons
teaspoons
teaspoons
cups
teaspoons
tablespoons
tablespoons
Whole Tomatoes, chopped, with juices reserved
0 oz
cups
Fresh Thyme, minced
teaspoons
to taste
1. Sauté Vegetables
Warm the olive oil in a wide, large heavy pot over medium-high heat. When the oil is shimmering, add the finely diced yellow onion, red bell pepper, and celery. Sauté these vegetables for about 3 to 5 minutes until they soften and become fragrant.
2. Add Aromatics and Spices
Add the minced garlic, minced fresh ginger, ground cinnamon, cayenne pepper, and kosher salt to the pot. Cook these ingredients for about 3 minutes, allowing their fragrances to develop and meld together.
3. Combine Main Ingredients
Stir in the tomato paste, molasses, tamari, apple cider vinegar, chopped whole tomatoes with their juices, and water. Turn the heat up to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the sauce simmer, partially covered, for about 10 minutes.
4. Finish and Season
Stir in the minced fresh thyme and season the sauce with freshly ground black pepper and additional kosher salt if needed. Taste the sauce to ensure the seasoning is balanced.
The tomatoes are the backbone of this sauce. If they’re in season, use fresh, ripe tomatoes. If not, opt for high-quality canned San Marzano tomatoes for their sweet flavor and low acidity.
Use fresh garlic, quality Creole seasoning, smoked paprika, cayenne, and thyme. Be precise with your measurements, and taste as you go. You want a harmony of heat, savory notes, and herbs.
Start by sautéing the 'holy trinity' of Creole cooking
Simmer your sauce gently to meld the flavors. Rushing this process can leave the flavors disjointed. A low, slow simmer allows for the best integration of flavors.
A roux (flour and fat cooked together) is often used in Creole and Cajun cooking to thicken sauces. For this sauce, a light roux will do. Cook it just until it reaches a blond color, which adds a subtle nuttiness without overpowering the sauce.
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