Creole sauce: recipe with tomato pulp


How to make creole sauce, recipe with tomato pulp, olive oil, onion, garlic, bay leaf, cultivated mushrooms, green peppercorns, salt and black pepper, an ideal preparation to accompany omelettes, grilled meats and fish, scallops and boiled rice.

Ingredients for 1/2 liter of sauce

- 100 g of olive oil

- 500 g of tomato pulp

- 1 clove of minced garlic

- 50 g of chopped onion

- 2 bay leaves

- 50 g of boiled and chopped cultivated mushrooms

- 1 tablespoon green peppercorns or 1 sweet pepper cut into julienne strips

- salt and freshly ground black pepper

Preparation of the Creole sauce

In a saucepan, put the olive oil, heat it and add the onion and garlic, brown them for five minutes and, before they brown, add the green pepper and the chopped mushrooms, continue cooking for another five minutes.

Add the tomato pulp, bay leaf, a little salt and black pepper, then continue cooking for about twenty minutes, stirring often.

Tomato Sauce/Creole Sauce (February 2021)

Tags: Sauces and sauces