📝 About This Recipe
This vibrant glaze captures the soul of South Louisiana, utilizing the deep, acidic sweetness of sun-ripened Creole tomatoes balanced with a spicy kick of cayenne and the 'Holy Trinity' of aromatics. Unlike a standard marinara, this reduction is thick, glossy, and complex, offering a smoky undertone thanks to a touch of liquid smoke and dark brown sugar. It is the ultimate versatile condiment, designed to transform grilled seafood, roasted pork, or even a simple piece of crusty French bread into a gourmet experience.
🥗 Ingredients
The Tomato Base
- 2 pounds Creole Tomatoes (very ripe, peeled, seeded, and finely diced)
- 3 tablespoons Tomato Paste (for depth and color)
- 1/2 cup Cane Vinegar (or apple cider vinegar if unavailable)
The Holy Trinity & Aromatics
- 1/2 cup Yellow Onion (grated or very finely minced)
- 1/4 cup Green Bell Pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 3 cloves Garlic (minced into a paste)
Sweetener and Spice
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Worcestershire Sauce (adds savory umami)
- 1 tablespoon Creole Mustard (coarse grain)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Liquid Smoke (optional, for a pit-roasted flavor)
- 1 tablespoon Butter (unsalted, for the final sheen)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Score a small 'X' on the bottom of each tomato and blanch in boiling water for 30 seconds, then immediately shock in an ice bath to easily peel the skins.
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2
Halve the peeled tomatoes and squeeze out the seeds. Finely dice the remaining flesh until you have a pulpy consistency.
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3
In a medium heavy-bottomed saucepan over medium heat, melt a small knob of butter (not the tablespoon listed for the finish) and sauté the onion, bell pepper, and celery until they are soft and translucent, about 6-8 minutes.
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4
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This 'browns' the paste, deepening the flavor profile of the glaze.
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6
Add the diced fresh tomatoes, cane vinegar, dark brown sugar, and Worcestershire sauce. Stir well to combine all ingredients.
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7
Incorporate the Creole mustard, smoked paprika, cayenne, salt, and black pepper. If using liquid smoke, add it now.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the sauce simmer uncovered.
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9
Simmer for 35-45 minutes, stirring occasionally to prevent sticking. The glaze is ready when it has reduced by nearly half and coats the back of a spoon thickly.
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10
For a perfectly smooth professional glaze, use an immersion blender directly in the pot, or transfer to a standard blender and pulse until smooth.
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11
Return to low heat and whisk in the final tablespoon of cold butter. This technique, known as 'monter au beurre,' gives the glaze a luxurious glossy finish.
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12
Taste and adjust seasoning with extra salt or cayenne if needed. Remove from heat and let cool slightly before serving.
💡 Chef's Tips
If you cannot find authentic Louisiana Creole tomatoes, use the highest quality vine-ripened beefsteak tomatoes you can find. Don't rush the reduction; low and slow heat is essential to caramelize the sugars without burning them. For a thinner sauce to use as a marinade, stop the simmering process 10 minutes early. If the glaze becomes too thick, whisk in a tablespoon of warm water or chicken stock to reach your desired consistency. Store in a glass jar in the refrigerator for up to two weeks; the flavors actually improve after 24 hours.
🍽️ Serving Suggestions
Brush generously over grilled jumbo shrimp or blackened redfish during the last 2 minutes of cooking. Use as a sophisticated dipping sauce for crispy fried green tomatoes or boudin balls. Drizzle over a classic meatloaf instead of standard ketchup for a spicy, NOLA-style twist. Serve alongside a cheese board featuring sharp cheddar and buttery crackers. Pair with a crisp, cold Abita Amber beer or a dry Rosé to balance the acidity and spice.