Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 tablespoons chopped onions

  3. 2 tablespoons chopped green onions

  4. 2 tablespoons chopped celery

  5. 2 tablespoons chopped green bell peppers

  6. 1 tablespoon minced seeded jalapeÒo peppers

  7. 1 tablespoon minced garlic

  8. 1 tablespoon chopped fresh basil

  9. 1 teaspoon chopped fresh thyme

  10. 1 teaspoon chopped fresh oregano

  11. 2 bay leaves

  12. 1 cup peeled, seeded, and chopped Italian plum tomatoes

  13. 1 cup Basic Chicken Stock

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon cayenne pepper

  16. 2 turns freshly ground black pepper

  17. 1 tablespoon unsalted butter

Instructions Jump to Ingredients ↑

  1. Heat the oil with the onions and green onions, celery, bell peppers, jalapeÒos , and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and sautÈ for 2 minutes Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer, stir in the butter, and proceed.

  2. Yield : 2 cups


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