Total Time
25mins
Prep 15 mins
Cook 10 mins

It is a tomato SAUCE, milk based sauce with tomatoes in it but not a red sauce such as on spaghetti or other Italian dishes. Best served cold, on meats such as cold cuts.

Ingredients Nutrition

Directions

  1. Put tomato slices in a blender and blend until only small chunks remain or smooth based on your consistency preference.
  2. Add tomatoes, olive oil, garlic powder, sugar, and salt into a saucepan and heat on low stirring occasionally.
  3. Once ingredients begin to steam gradually add the milk while stirring.
  4. Beat eggs and add them to the mixture and cook for another 4-5 minutes until the mixture begins to thicken.
  5. Stir in vinegar and remove from heat.
  6. Serve Cold.

Reviews

(1)
Most Helpful

This is a very mild sauce with only a hint to tomato. I did half the recipe but other than that made as it. We tried this with smoked turkey and strips of leftover steak for a snake, and really preferred the beef with this sauce. I may make this again and add a little horseradish to use with beef. Made for Spring PAC 2008. Thanks for sharing.

~Nimz~ April 04, 2008

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