Friday, July 13, 2007

Bomber Sauce - Italian Salsa

Here is a what was on the foodopolis menu last night. Marinated grilled Tri tip on a bed of Couscous with Grilled potatoes topped with fennel seed and roasted garlic, Roasted Red onion and petite peas.

And of Course that special house sauce that is rarely missing from the table around here. Bomber Sauce.

Yup, that's what it's called. An old fisherman's recipe and a potent one at that. They don't call it "Bomber Sauce" for nothing. We call it the Italian Salsa. An all fresh ingredient concoction loaded with fresh garlic. always better made the day before. Be very careful with this stuff. The garlic will definitely sneak up on you a few minutes after eating it and you won't be bothered by vampires, girlfriends,boyfriends or even your dog.
Great stuff.

Easy to make and an excellent topping for chicken, fish or beef. I even like to use it as pizza sauce when we make our own.

This sauce has many different renditions and recipes as everyone has there own version. This I offer to you is my favorite one. clean and simple. Use it like salsa. Also great for dipping a wedge of fried Romano cheese into as well.

Bomber Sauce

1-28ounce can of whole tomatoes. use a good grade. I use Trader Joe's Whole Tomato's.
1-Bunch of flat leaf parsley. About a cup's worth.
2-3-Cloves Garlic. As always use fresh. you might want to start out using 2 cloves at first. it gets really potent.
A good glug of Olive Oil, Salt and Pepper to taste.

Throw it all in a blender or food processor and puree away until all of the garlic and parsley are uniform in size. Store in an airtight container. Although instantly ready to use. It is better and of course more potent the next day.

Sometimes I will throw in a few Basil leaves too. Make it your own style.



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