Tomato Sauce

Pork Tenderloin with Portuguese Sauce

Ingredients

1.5	lb.	pork tenderloins
		Balsamic vinegar
		Black pepper
1	cup	Madeira wine
3		cloves garlic, minced
12		Spanish onion, chopped
28	oz.	crushed tomatoes
12		large Spanish pimento stuffed olives
		A handful of chopped flat leaf parsley
4		anchovy filets
12		lemon

Directions:

Rub the tenderloins with a little balsamic vinegar and black pepper. Heat a pan to high. Sear the tenderloins for a few minutes on each side. Add the Madeira and reduce heat to medium. Loosely cover the pan with foil and let the pork cook for twelve to fifteen minutes.

In a second skillet or deep frying pan, heat garlic and anchovies in oil over medium flame until the anchovies melt away. Crack the olives with a whack of your hand against the flat of your knife, as if you were peeling garlic cloves. Add onions and olives to oil. Cook three or four minutes until onions are tender. Add tomatoes and a generous handful of parsley. Reduce heat and let simmer.

Remove pork from the pan and slice into medallions. If any pink remains in the loin, drop medallions back into pan juices for a minute before serving. Arrange medallions on a platter. Squeeze the juice of one half lemon over the meat, then cover with a generous amount of the sauce. Serves up to six with crusty bread.

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Baked Cod in Creole Sauce

Dinner will be on the table in no time with this quick and easy recipe.  Serve this saucy and flavorful fish with Zatarain’s® Yellow Rice, if desired.

Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

2 tablespoons butter
1 green bell pepper, cut into 1/2-inch strips
1 can  (14 1/2 ounces)  diced tomatoes
1/2 cup water
1/4 cup Zatarain’s® Shrimp Creole Base
1 1/2 pounds cod or pollock fillets
2 tablespoons Zatarain’s® Creole Mustard

Directions

1.  Preheat oven to 375°F.  Melt butter in large skillet on medium-high heat.  Add bell pepper; cook and stir 3 minutes or until tender.  Stir in tomatoes, water and Shrimp Creole Base; bring to boil.  Reduce heat to low; simmer 5 minutes.2.  Place fish in 13×9-inch baking dish.  Brush fish with Creole Mustard.  Spoon tomato mixture evenly over fish.

3.  Bake 15 minutes or until fish flakes easily with a fork.

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Italian Spaghetti Milanaise recipe

ingredients

600 g spaghetti
50 g butter
500 ml Tomato Sauce
250 g tomato concassee
75 g grated Parmesan cheese
salt and pepper
50 g cooked ham cut into julienne
50 g cooked tongue cut into julienne
50 g cooked button mushrooms cut into julienne

method

1. Place the spaghetti into plenty of simmering salted water and stir gently to prevent it sticking; cook for 8-10 minutes, then drain in a colander.

2. Melt the butter in a shallow pan, add the spaghetti and stir with a fork.

3. Mix in the Tomato Sauce and tomato concassee with a fork and season with salt and milled pepper.

4. Gently incorporate the julienne of ham, tongue and mushrooms and place in a serving dish.

5. Serve accompanied with a sauceboat of grated Parmesan cheese.

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Red mullet with Provençale sauce

This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.

ingredients

• 4 red mullet fillets, skin on, about 125 g (4½ oz) each
• Salt and black pepper
• 2 tablespoons olive oil
• For the sauce:
• 2 cloves garlic, crushed
• 1 small yellow pepper, chopped
• 1 shallot, finely chopped
• 2 tablespoons dry vermouth
• 1 tablespoon dried herbes de Provence or oregano
• 350 g (12 oz) plum tomatoes, skinned and roughly chopped
• 8 large stoned black olives, roughly chopped
• 2 tablespoons roughly chopped fresh flat-leaved parsley

preparation method

1. Lightly season the fish fillets and brush the flesh with a little of the oil.
2. To make the sauce, heat 1 tablespoon of the oil in a shallow pan and gently fry the garlic, pepper and shallot for about 8 minutes until they are softened.
3. Stir in the vermouth and cook until it is reduced by half. Add the dried herbs, tomatoes and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Near the end of the cooking, stir in the olives and parsley and adjust the seasoning.
4. Meanwhile, heat the remaining oil in a ridged, iron grill pan or a heavy-based nonstick frying pan and cook the fish fillets, skin side down, for 4 minutes. Turn them carefully and cook for a further 2-4 minutes until they are opaque and flake easily. Or you can grill the fillets in a lightly oiled grill pan under a high heat for about 4 minutes on each side.
5. Spoon the sauce onto four dinner plates, place a fillet on top of each, skin side up, and serve.

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Maccheroni Alla Napoletana (Macaroni in neapolitan sauce)

Ingredients	2 Pounds Beef — Cubed 6 Tablespoons Olive Oil 1 Medium Carrot — Chopped 2 Stalks Celery — Chopped 2 Medium Onion — Sliced 3 Cloves Garlic — Chopped Salt And Pepper — To Taste 2 Cups Dry White Wine 1 Can Tomato Paste 1 Pound Macaroni 1/4 Pound Mozzarella Cheese — Sliced 1 Bunch Basil — Chopped 2 Tablespoons Butter 2 Cups Beef Broth
Directions	Saute beef in oil until browned. Add carrot, celery, onions and garlic. Saute for 5 minutes. Add wine and reduce to half. Add tomato paste and broth. Cover and simmer for 1 hour. Season with salt and pepper. Cook macaroni as directed. Grease a baking dish with the butter. Add a layer of pasta, cover with sauce, add a layer of cheese and basil. Repeat ending in a layer of sauce. Bake at 400 degree for 15 minutes. Serve.
Serves	4