Sauce Proven Cale Recipes

Steps:

• Heat the oil in a small skillet and add the onions, green pepper and garlic. Cook, stirring often, about two minutes.
• Add the tomatoes, thyme, bay leaf, salt and pepper to taste. Cook, stirring, about one minute. Cover closely and cook about five minutes. Uncover and cook until most of the tomato sauce is thickened, about one minute or less.

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

Steps:

• Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
• Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
• Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
• Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

Steps:

• Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
• Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
• Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
• Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
• Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
• Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.