Chef Dan

For those of you who didn’t make it to our tomato festival, all I’ve got to say is, I’m sorry you missed all the great smells!  Chef Dan Brophy from the Oregon Culinary Institute cooked up some fantastic tomato recipes.  I’ll post one a day till we get all five out there to you. 

This creole sauce was very fragrant, and a little spicy with cayenne. 

Creole Sauce

Yield: 8 cups

2 cups                    onion, diced

2 cups                    celery, diced

2 cups                    bell pepper, red, green or mixed, diced

4                              garlic cloves, smashed, peeled, diced

¼ cup                     olive oil

2 quarts peeled, seeded, diced tomatoes (substitute canned, if necessary)

1 cup                      water

2                              bay leaves

1 teaspoon            fresh thyme leaves removed from stem

6 Tbsps  parsley, chopped

0-1 Tbsp                cayenne pepper

TT                           salt and black pepper

 Option:   1 Tbsp corn starch for thickening

 Saute onions, celery, peppers in olive oil. After they start to tenderize, add garlic and sauté for 2 minutes or so. Add tomatoes and water. Bring to a boil. Reduce to a simmer. Add remaining herbs and spices. Everything except corn starch. Simmer for about 1 hour. Thicken, if desired.  Traditionally served with chicken, shrimp or fish.