Since I visited my sister in Chicago and went to Avec for dinner and had the Chorizo Stuffed Dates with a Red Pepper Tomato Sauce, I’ve been craving this dish. But instead of doing a Red Pepper Tomato Sauce, I just made my own original Tomato Sauce.
Ingredients: 5 or 6 roma tomatoes, 1 small fennel bulb, 1 elephant garlic clove, 1/2 an onion, 2 big leaves of basil, 1/4 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper, 4 drops hot sauce, 1/8 tsp smoked paprika, 1/4 cup white wine, 3/4 cup chicken stock.
First at the tip of the roma tomato cut an X into it, then remove the steam part of the tomatoes and blanch in boiling water until skin starts to peel off. As soon as the skin starts to peel remove and blanch in an ice bath.
Remove the skin of the tomatoes and cut in half. Remove the seeds of the tomatoes and dice. Place the tomatoes in a large sautee pan and start to heat. As the tomatoes and the pan are heating up dice the rest of the vegetables (except the basil) and put in the pan with the tomatoes. Add the salt and pepper. Cook until soft. Once the vegetables are soft gradually add the chicken stock 1/8 cup at a time. Once all the chicken stock is added, add the white wine. Add the sugar and paprika. Add the basil leaves and cook for 5 more minutes. Remove the basil leaves and poor the mixture into a food processor. Mix all together until pureed.
(Add more seasoning to taste if desired.)
I thought this tomato sauce was perfect for my flavor. I’m going to be using it to back Chorizo stuffed Dates wrapped in Bacon and I didn’t want the sauce to over power the flavor of the dates or chorizo.