November 11, 2011

Creole Sauce

Along with all the big cookbooks I have on my shelves I have this tiny one. I bought it years ago from a hardware store, possibly when I was still in university. It’s Bernardin’s collection of canning with tomatoes. I’ve made many things from it and every once in a while I make something new. And in doing this post I found their website which has all sorts of recipes, including this Creole Sauce.

Now, I’m not sure how authentic this sauce is, but it’s still tasty. Also, I’m not into blanching and seeding my tomatoes – everything goes in – so below is the one-pot wonder. It is delicious over rice, especially with the cooler weather. While I normally have the vegetarian version, once in a while I’ll add in some baked chicken. With shrimp playing a big part of Creole cuisine, one could also add some cooked shrimp. At this time of year you may still find the fresh vegetables at the market, which would be wonderful for this dish. This sauce is a nice way to welcome the chilly temperatures.

Creole Sauce          Makes 9-250ml jars
11 cups chopped tomatoes
1 chopped green pepper
1 cup green onion
4 tbs red wine vinegar
3 garlic cloves, minced
2 tbs gf Worcestershire sauce
1 tbs dried oregano
2 tsp hot pepper sauce
1 tsp black pepper
½ tsp cayenne
Dash of salt
Combine all ingredients in a large pot. Bring mixture to a boil. Stir occasionally and let boil, uncovered, for 40 minutes.


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