The Portuguese sauce is a hearty tomato sauce made with sautéed onions, garlic, tomato concassé and parsley.
Tomato concassé (pronounced "conk-a-SAY") is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped. Here's a demo on how to make tomato concassé.
Note: This recipe calls for 1 quart of the classic tomato sauce, which is one of the five so-called mother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make.
- 1 quart of tomato sauce
- ¾ cup finely chopped onions
- 2 cups tomato concassé
- 1 clove garlic, minced
- ¼ cup (4 tablespoons) chopped parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes.
- Add the tomatoes and garlic and continue to sauté until the tomatoes are soft, about 10 minutes.
- Add the tomato sauce, bring to a simmer and reduce for about 10 minutes.
- Season with the salt and pepper and serve right away.