Posted on 24 April 2012 by

Tomato-Gazpacho Sauce

By David Harbilas

This sauce occurred to me while daydreaming.

Gazpacho is not only a great soup on its own but it also makes a great sauce for some summer dishes.

Yet what happened if you cooked a gazpacho?

The solids and liquids would separate, due to the reaction to heat, creating an odd-looking foam on the surface. Eventually the foam would subside and the sauce would eventually thicken into a sort of consommé. I doubt this is original. Yet it is worth mentioning, if only for the sake of curiosity.

Onions, in particular, have an interesting way of “clarifying” a sauce like this. I omit the cucumbers–some vegetables we eat raw in salads have an interesting taste when cooked, like lettuce or endive, but cucumbers are, in my opinion, meant to be eaten raw.

Makes about 1cup of sauce

4 tomatoes, stemmed and quartered
4 garlic cloves
1 onion, quartered
1 bell pepper, rough chopped
vinegar and sugar to taste
salt and pepper to taste

Place the vegetables in a blender and puree until smooth. (If needed, puree in batches.) Place the puree into a saucepan and heat to a simmer. The sauce should separate into a foam and liquid, then settle into a coarse liquid. Cook until reduced by half. Push the sauce through a fine mesh sieve, then heat again. Cook to desired thickness, then season to taste with salt, pepper, vinegar and sugar. Serve with grilled chicken, pork, beef, or fish.

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