Recipe by Ben Ross
This sauce was like heaven had come to my lips. I used it on a freshly peppered steak which was an experience. This is now my favourite sauce. It is more of a gourmet sauce and is not sickly so you can serve large quantity's on a single piece of meat.
Top Review by Mr. D
Well maybe there is something missing in the recipe, but it basically tasted like tomato sauce, I was looking for a more "full-bodied" flavor, not hot (spicy) but something to compliment the sirloin, we had. Maybe adding some "bitters" or worchestershire or garlic or Tabascco maybe more to my tastes. Sorry Mr.D
- 1⁄2 diced tomato
- 1 tablespoon dry sherry
- 2⁄3 cup tomato sauce
- 1⁄3 cup water
- 2 teaspoons paprika
Directions See How It's Made
- Place the oil in the bottom of a saucepan.
- Cook the diced tomatoes in saucepan on low heat.
- Continually stir them.
- Add pepper and salt early on in the cooking of the tomatoes.
- When the tomatoes are nearly cooked add the dry sherry.
- Now leave the tomatoes for 1 minute so that all the sherry is absorbed in the tomatoes.
- Add the tomato sauce and stir in and then add the paprika.
- Add the water slowly so that the thickness is what you desire.
- Serve on top of steak or as part of a fancy dish.