Tomato and Whisky Sauce
Elevate your culinary creations with this rich and smoky Tomato and Whisky Sauce—an irresistible combination of bold flavors perfect for meats, veggies, or even as a dipping sauce. This recipe marries the sweetness of brown sugar and the depth of whisky with the tangy richness of crushed tomatoes, enhanced by the warm smokiness of paprika and the subtle heat of red chili flakes. The key to this sauce’s luxurious texture and flavor is caramelizing tomato paste before deglazing with whisky, creating layers of complexity in every bite. Easy to prepare in just 40 minutes, this versatile sauce is a showstopper for barbecues or cozy weeknight dinners. Garnish with fresh parsley for a pop of color, and get ready to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 60 milliliters whisky
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters water
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the finely chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste to the pan and cook for 2 minutes, stirring frequently, to caramelize the paste slightly and deepen its flavor.
Pour in the whisky and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer for about 2 minutes to cook off the alcohol.
Add the canned crushed tomatoes, brown sugar, Worcestershire sauce, smoked paprika, red chili flakes (if using), salt, and black pepper.
Stir in the water to loosen the sauce and bring everything to a gentle simmer.
Reduce the heat to low, cover the saucepan, and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or a small pinch of sugar if the tomatoes are too acidic.
Remove the saucepan from the heat. If you prefer a smooth consistency, use an immersion blender to puree the sauce. For a chunkier texture, leave it as is.
Serve the Tomato and Whisky Sauce warm over grilled meats, vegetables, or as a dipping sauce. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 44.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
