The Catalan TableSweet and Sour Sauce
Sweet and sour sauce with a silky touch of oil, infused with aromatic garlic and the intense sweetness of ripe tomato.
Ingredients
Ingredients
- oil
- garlic
- ripe tomato
- parsley
- honey
- apple vinegar (Jerez, cava, etc)
- salt
- pepper
- aromatic herbs (OPTIONAL
Nutritional Information
Per 100 g
Calories
95 kcal
Protein
0.7 g
Fat
5.2 g
Carbohydrates
12 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Blanch the ripe tomato in boiling water for 30 seconds, then carefully remove the skin and seeds. Cut it into small pieces, but do not grate it.
- In a pan with a drizzle of olive oil, lightly sauté a chopped clove of garlic and a bit of parsley over low heat for about 2 minutes until the garlic turns golden.
- Add the chopped ripe tomato to the pan and cook it over medium heat.
- When the tomato is sautéed, add one or two tablespoons of honey and a dash of vinegar. Be careful not to add too much vinegar. Stir and let cook for another 5 minutes.
- Allow the mixture to cook over low heat for 10 minutes, stirring occasionally.
- Once the sauce is ready, incorporate the fish and let it cook for another 5 minutes.
Recommendations & Tricks
- Sweet and sour sauce is ideal for cooking or accompanying fish, such as sole or shrimp. It can be served over the fish or as a side sauce.
- Use fully ripe tomatoes to achieve maximum flavor. Avoid overly green or mealy tomatoes.
- Opt for apple cider vinegar or experiment with other types, like sherry or cava vinegar, to give your sauce a different personality.
- Aromatic herbs, such as rosemary or thyme, are optional but can add an extra aromatic touch. Add them according to the culinary preferences of the diners.
- If preparing the sauce to accompany fish, start by lightly browning the fish in the pan with a little oil and use this infused oil to prepare the sauce, thus enhancing its flavor.
- Blanch the ripe tomatoes for about 30 seconds in boiling water to facilitate peeling. Remove the seeds and chop them into small pieces to better retain the tomato's texture and juice.
- In a hot pan, sauté a little garlic and parsley until fragrant but not burned. This will provide a robust flavor base for the sauce.
- Add the chopped tomatoes to the pan, stirring occasionally, until the tomato slightly breaks down and all the flavors combine well. Cook on medium-low heat to prevent burning.
Original recipe
View or download the original PDF document.