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Servings
Makes about 2½ cups
Ingredients
1 cup chopped onions
4 cups Roma tomatoes diced into ¾-inch pieces
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Meat Magic® OR Vegetable Magic® OR Magic Seasoning Salt® OR Herbal Pizza & Pasta Magic™ (if you use Pizza & Pasta Magic, you may want to add 1/4 tsp. salt for more flavor)
3 tablespoons butter, vegetable oil, or olive oil
1 tablespoon + 1 teaspoon dark brown sugar or same amount of granulated sugar
1½ cups stock or water
1 (8-ounce) can tomato sauce
4 cups Roma tomatoes diced into ¾-inch pieces
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Meat Magic® OR Vegetable Magic® OR Magic Seasoning Salt® OR Herbal Pizza & Pasta Magic™ (if you use Pizza & Pasta Magic, you may want to add 1/4 tsp. salt for more flavor)
3 tablespoons butter, vegetable oil, or olive oil
1 tablespoon + 1 teaspoon dark brown sugar or same amount of granulated sugar
1½ cups stock or water
1 (8-ounce) can tomato sauce
How To Prepare
Cut the tomatoes into ½-inch dice. Melt the butter in a non-stick skillet over high heat. Add the Magic Seasoning Blend®, chopped tomatoes and diced onions. Cook, stirring frequently, until tomatoes are thick and pasty, about 15 minutes. As the mixture thickens, scrape the skillet frequently to prevent sticking. Add the stock, tomato sauce, salt (optional) and sugar. Cook, stirring frequently, until the sauce is thickened slightly. About 6 minutes.
Copyright© 1999 by Paul Prudhomme
*Note: Add cooked chicken or seafood or ground meat if desired.
Copyright© 1999 by Paul Prudhomme
*Note: Add cooked chicken or seafood or ground meat if desired.
