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Le Chaudron recipe
Sauce Portugaise
Portuguese tomato and pepper sauce
⏱ 30 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)peeled Roma tomatoes
3yellow onions, thinly sliced
5 clovesgarlic, crushed
1red bell pepper, finely diced
200 ml (¾ cup)veal stock
1bunch of flat-leaf parsley, chopped
4 tbspextra-virgin olive oil
1 tspsmoked paprika
- 1 kg (2.2 lb) peeled Roma tomatoes
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 1 red bell pepper, finely diced
- 200 ml (¾ cup) veal stock
- 1 bunch of flat-leaf parsley, chopped
- 4 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions in the extra-virgin olive oil for 10 minutes until translucent.
- Add the diced pepper and crushed garlic and cook for 5 minutes over medium heat.
- Stir in the peeled, chopped tomatoes and smoked paprika.
- Pour in the veal stock and simmer gently for 30 minutes, stirring regularly.
- Blend the sauce until perfectly smooth.
- Strain through a fine sieve, pressing well.
- Off the heat, stir in the chopped fresh parsley, then taste and adjust the seasoning.
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