Tomato Onion Steak Sauce
Ingredients
- 6 onions, rough chopped
- 20 Roma tomatoes, quartered
- 1 cup garlic cloves
- 4 jalapenos, cut in half
- 1/2 bottle cabernet wine
- 2 cups red wine vinegar
- 3 cups Worcestershire
- 4 anchovies
- 1/2 cup brown sugar
- 1 gallon demi-glace
Instructions
Oil and season the onions, Roma tomatoes, garlic and jalapenos. Lay out on a sheet tray and roast in a convection oven at 450' until browned. In a large sauce pan, put the roast vegetables and cabernet and bring the wine down sec. Add the vinegar, Worcestershire, anchovies and brown sugar. Simmer until thick and puree. To the puree, add the 1 gallon demi-glace and simmer to taste and consistency.
