Recipe: Delicious Tangy Tomato Steak Sauce

Tangy Tomato Steak Sauce. Tomato chutney or sauce is very instant & tasty recipe which taste is like to everyone & also kids. Combine all ingredients, cook covered until hot, stirring occasionally. Excellent over meatloaf or macaroni and cheese.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce. foodnetwork.com. Monkey gland sauce is a restaurant item in South Africa. The tangy sauce is prepared in several manners, and may include a blend of fruit and spices. You can have Tangy Tomato Steak Sauce using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tangy Tomato Steak Sauce

1. You need 25 ml of Lemon Juice.
2. Prepare 25 ml of Vinegar.
3. You need 50 ml of Orange Juice.
4. Prepare 50 ml of Honey.
5. It's 50 ml of Tomato Sauce or Puree.

It is typically served with meats, such as steak, hamburgers, pork ribs or chicken. a spicy and tangy sauce recipe prepared from tomatoes and other indian spices. tomato chutney can be served with tomato chutney, but reduces the shelf life of this chutney. while chutney recipes are heavily used in india and in its cuisine, but ironically it is believed to be english origination. however in. Pasta Sauce Tomatoes Tomato Sauce. i'm making a basic red sauce-- fried up some shallots and garlic, added red wine, then added some cento brand crushed tomato sauce. and yick! it's so tangy and sweet. i've since thrown in capers, kalamata olives, some porcini mushroom bullion, and lots of. A tangy tomato pasta full of herbs and spices. I halved the olive oil from the original (not) sun dried tomato sauce, which helped it stick to the pasta better.

Tangy Tomato Steak Sauce instructions

1. Mix together all ingredients.
2. Warm in Microwave.
3. Serve.

If you have some fresh herbs (parsley or basil), add it in for color and a pop of freshness. Roasted Pomodoro (Tomato Sauce) - BASIC YUMS. This is a vinegar based sauce that came from a friend of my fathers. It freezes very well and is great on any barbequed meat. This is his recipe but i always leave the butter out just to save calories.