Ingredients:
1 Fourteen Ounce Can Of Whole Tomatoes
2 Tablespoons Of Don Bruno Aged Sherry Wine Vinegar
2 Tablespoons Of Tabasco Chipotle Pepper Sauce
1/2 Cup Of Finely Diced Vidalia Onion
3 Tablespoons Of Italica Extra Virgin Olive Oil
1 Teaspoon Of Ground Cayenne Pepper
1/2 Cup Of Fresh Basil Leaves
1 McCormick Dried Bay Leaf
Information:
Serving Size 6
69 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
This Tabasco tomato dipping sauce recipe was sent to us by Holly from Kearney Nebraska. For the first step in the preparation process, you will need to take out a twelve inch cooking skillet, and then heat two tablespoons of extra virgin olive oil over medium low heat. Next add in the diced Vidalia onion, and saute it until the pieces are nice and tender. Next add in the canned tomatoes, fresh basil leaves, and dried bay leaf, briskly stirring in these new ingredients. At this point you will want to reduce your heat to low, and then let all of the ingredients simmer until the tomatoes turn into a thick sauce, with most of the liquid having evaporated. The previous step should take roughly half an hour. Once you are done there, let the sauce cool for half an hour. Moving along, next remove the bay leaf from the sauce, and then take out your food processor and plug it in. Add into the processor the cooked tomato sauce, aged sherry wine vinegar, one tablespoon of extra virgin olive oil, cayenne pepper, and Tabasco chipotle pepper sauce. Blend all of these ingredients until the sauce reaches a desired consistency. Lastly, transfer the sauce into a sealable bowl, and then slide it into the refrigerator to chill for roughly eight hours. Allowing your sauce to chill in the refrigerator will give the many flavors time to fully blend together. That concludes this recipe, thanks for checking it out.
