Best 3 Tomato And Whisky Sauce Recipes
In the realm of culinary artistry, few combinations are as intriguing and alluring as that of tomatoes and whisky. The tangy sweetness of tomatoes, bursting with summer's essence, meets the smoky warmth of whisky, creating a symphony of flavors that is both complex and captivating. Whether you prefer a classic red sauce infused with whisky's subtle smokiness or a creamy tomato sauce enriched with the spirit's depth, there's a tomato and whisky sauce recipe out there to tantalize your taste buds and elevate your culinary repertoire.
Let's cook with our recipes!
TOMATO AND WHISKY SAUCE
Make and share this Tomato and Whisky Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 30m
Yield 2 pounds, 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Chop the tomatoes and place in a saucepan with the other ingredients.
- Simmer for 20 minutes.
- Store refrigerated.
TOMATO-WINE SAUCE
This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.
Provided by mickie49
Categories Sauces
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
- DO NOT BROWN!
- Add sage and sauté 5 minutes.
- Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
- Then cover and simmer for 60-90 minutes.
- Stirring occasionally.
- Uncover and simmer to desired thickness.
- Season to taste with salt and pepper.
- Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
Tips:
- Choose ripe, flavorful tomatoes for the best flavor.
- Use a good quality whisky, as it will contribute to the flavor of the sauce.
- Don't boil the sauce, as this will cause the alcohol in the whisky to evaporate.
- Season the sauce to taste with salt and pepper.
- Serve the sauce over grilled or roasted meat, fish, or vegetables.
Conclusion:
Tomato and whisky sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new sauce to try, give tomato and whisky sauce a try!
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