Creole Sauce
This easy sauce requires a few pantry staples and is ready in less than 25 minutes!
Servings 10
Calories 144kcal
Ingredients
- 6 tablespoons rapeseed (canola) oil
- 1 large onion finely chopped
- 1 celery stalk finely chopped
- 2 red peppers seeded and finely chopped
- 3 garlic cloves crushed
- 1/4 teaspoon cayenne pepper
- 1 ½ - 2 tablespoons creole seasoning
- 56 ounces 4 x 14 oz cans (400g) diced tomatoes
- 1 1/2 cups (236ml) vegetable broth
- ½ tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3 tablespoons tomato purée
- 2 tablespoons (25g) butter
- sea salt
- freshly ground black pepper
Instructions
- Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
- Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
- Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
- Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.
Video
Notes
- Use a sharp knife to cut your veggies up nice and small so that they cook quickly.
- I love blitzing up this sauce and using it to add some classic southern flavor to lasagnas, veggie meatballs, and regular meatballs.
- I have kept this vegan by using vegan butter, but feel free to use regular butter if not vegan.
- You can use fire-roasted tomatoes if you prefer some extra flavor.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 398mg | Potassium: 429mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1849IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 2mg