SAMBUCA TOMATO SAUCE
This recipe has all the elements to enhance lightly grilled summer shrimp, steamed cherrystones or mussels & maybe even as a base for stewed quarters of blue crab. The anise flavor of Sambuca should meld beautifully with the brightness of fresh tomatoes & the pungency of fresh Genovese basil. The author suggested it on bruschetta (mmmm toasty grilled chunks of olive oil brushed country bread!) This recipe was a Washington Post 2008 Top Tomato Recipe Contest finalist from Susan Lee Mahan of Bethesda. Strong work Susan! She also suggests slipping the tomato skins before proceeding with the recipe - up to you - I don't mind them a bit. Dreaming of summer 'maters.... I hope lining up some outstanding tomato recipes doesn't constitute "counting yer chickens..."
Provided by Busters friend
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
- Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
- Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
- Adjust seasoning as needed; drizzle with a little oil just before serving.
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Maimuna Abdullahi
[email protected]I would not recommend this recipe. It's a waste of time and ingredients.
Md Akash (Monirul)
[email protected]This recipe was a fail for me. The sauce was bland and lacked flavor.
Noman Zubair
[email protected]I found this sauce to be a bit too sweet for my taste.
Moheb Khan
[email protected]I'm not sure about the sambuca in this recipe. It just didn't taste right to me.
Rukayat Morayo
[email protected]This sauce is so good, I could drink it straight from the jar!
Rakshya Rijal
[email protected]Definitely a keeper! This sauce is going into my regular rotation.
nichol adams
[email protected]I love the unique flavor of this sauce. It's a great way to change up your usual tomato sauce routine.
Mazhar gill Mazhar gill
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce comes together in just a few minutes and it's packed with flavor.
Sonia Arguijo
[email protected]I've made this sauce several times now and it's always a crowd-pleaser. It's perfect for pasta, chicken, or fish.
millicent bwari
[email protected]This sauce is so easy to make and it's absolutely delicious. I love the combination of the sweet tomatoes and the slightly boozy flavor of the sambuca.
Abram Aubrey
[email protected]I'm not a huge fan of anise, but I was pleasantly surprised by how well it worked in this sauce. The flavor was subtle and balanced, and it really complemented the tomatoes.
Abbasi Nasi
[email protected]I tried this recipe last night and it was a hit! The sauce was flavorful and the sambuca added a unique touch. I would definitely recommend this recipe to anyone looking for a new and exciting way to make tomato sauce.
Jason Sween
[email protected]This sambuca tomato sauce is a delightful twist on a classic. The anise flavor from the sambuca adds a subtle depth and complexity to the sauce, while the tomatoes provide a rich and savory base.