RECIPE PROVENCAL RED WINE SAUCE
Recipe for a Provencal Red Wine Sauce, also known as Raito
Sauces and dressings from France , suitable for on or with a bbq dish, for christmas and other holidays.
Ingredients
- 2 shallots, minced
- 8 cloves garlic, minced
- 4 ansjovis, chopped
- 8 medium ripe tomatos, skinned, seeded, chopped
- 3 tbsp olive oil
- 1 onion, quartered
- 5 cloves, stuck in onion
- 1/4 pnd black olives
- 3 tbsp capers
- 3 sprigs rosemary
- 2 bay leaves
- 1/2 pint red wine
- 1/4 pint mineral water
- freshly ground pepper to taste
- 1 tsp sugar
- salt to taste
Preparation
Heat olive oil, add shallot garlic, ansjovis and tomatos, leave to simmer for a few minutes.
Add onion, sugar, olives, 2 tbsp capers, rosemary, bayleaf, wine and water and bring to boil. Let simmer for 1 hour.
Strain sauce and bring to taste with salt and pepper. Add 1 tbsp capers and bring to boil again. Reduce to about 1 pint and add olives again. Add more salt and pepper to taste.
Serve with grilled fish and pasta dishes.
Add onion, sugar, olives, 2 tbsp capers, rosemary, bayleaf, wine and water and bring to boil. Let simmer for 1 hour.
Strain sauce and bring to taste with salt and pepper. Add 1 tbsp capers and bring to boil again. Reduce to about 1 pint and add olives again. Add more salt and pepper to taste.
Serve with grilled fish and pasta dishes.