The Spanish sauce is a spicy tomato sauce made with sautéed onions, green peppers, mushrooms and garlic. It's great with chicken, veal, pork and seafood.
Note: This recipe calls for 2 cups of the classic tomato sauce, which is one of the five so-called mother sauces of the culinary arts. You could instead use 2 cups of basic tomato pasta sauce, which is easier to make, but not as flavorful.
If you wanted to get the best of both worlds, add a ham bone to the basic pasta sauce while it simmers, then remove the bone before you purée it. You could even simmer a ham bone in the sauce from a jar, just to give it some more depth of flavor.
- 2 cups tomato sauce
- 1/2 cup mushrooms (sliced)
- 1/2 cup onions (chopped)
- 1/4 cup green pepper (diced)
- 1 clove garlic (minced)
- 1 dash Kosher salt (to taste)
- 1 dash black pepper (to taste)
- 1 dash Tabasco sauce (to taste)
- In a heavy-bottomed saucepan, sauté the onions, green pepper and garlic until the onions are translucent, about 5 minutes.
- Add the mushrooms and continue to sauté until the mushrooms are soft.
- Add the tomato sauce, bring to a simmer and cook for about 5 minutes.
- Season with the salt, pepper, and Tabasco and serve right away.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|