Recipe - Portuguese Tomato Sauce

2 tablespoon Olive oil
One fourth cup Chopped onions
1 tablespoon Minced garlic
3 Italian plum tomatoes;
finely chopped
1/3 cup Pitted and halved black
olives
(such as Kalamata)
2 teaspoon Finelyminced anchovy
fillets
(or 2 tsps anchovy paste)
1 tablespoon Chopped parsley
1 tablespoon Chopped basil
1 teaspoon Chopped oregano
1 teaspoon Salt
Freshlyground black pepper
1 Stick Chilled unsalted
butter; cut in 8 pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano;
season with salt and 10 turns of pepper. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and add
butter pieces, stirring. When butter is half melted, remove skillet from
heat and continue stirring until thoroughly incorporated. This recipe
yields 1 1/3 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE057 broadcast 03191997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03191997

Recipe by: Emeril Lagasse

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