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tomato sauce with sweet mini peppers

2016-03-14

The traditional tomato sauce gets a unique boost from a combination of straw mushrooms and sweet mini peppers.

Add Provençal spices to get a Provençal sauce variation.
See also: Provençal sauce for the original recipe with bell peppers.

I served this over beef tongue.

INGREDIENTS

This is what you need for 1 quart:

• 2 cups thick tomato sauce
   = 2 lb. fresh tomatoes cooked down
  or  1 large canned pureed tomatoes
• olive oil
• ½ medium onion, chopped fine
• 2 cups color mix bell pepper, chopped coarse
• 8 oz. stir fry straw mushrooms
• optional:
  • sugar

Pic1: beef tongue, tomato sauce with straw mushrooms & sweet mini peppers

Directions

• Heat the olive oil in a saucepan.
• Add the onions and bell pepper mix and 10 minutes on low heat. (Pic2+3)
• Add the mushrooms, stew for 5 minutes more. (Pic4)
• In a 6 qt. skillet, stew 2 lbs. of fresh plum tomatoes until soft, crush and boil down to 2 cups.
• Stir the vegetable mix in the tomato sauce and simmer 10 minutes more. (Pic5)
• Serving suggestions:
• Serve generously over 2-3 slices of veal tongue. (Pic1)

To make ‘tacos de lengua’

• Simmer down the sauce further or add some flour to thicken.
• Cut the meat into smaller pieces.
• Optional:
  • refry the meat until dark brown.
• Heat the tacos.
• Add 1 tbsp. of meat and 1 tbsp. of sauce per taco.
• Serve immediately and enjoy.

 

Pic2: onions, bell peppers
Pic3: sweet mini peppers
Pic4: straw mushrooms

 

Pic5: tomato sauce
Pic6: beef tongue
Pic7: add beef tongue

 

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