If you couldn’t tell from the post title, I struggled a little bit for what to call this delightful condiment. I’m sure there must be some name for it in Italian, but I don’t know what it is and what extensive research I conducted (read: 5 minutes while cooking dinner) yielded nothing. So I named it a ‘spauce.’ Sometimes sauce. Sometimes spread. Always really, really delicious.
I love making spauces like this to pair with dinners. They can make anything that seems overly plain — say, a filet of fish and a vegetable — seem much more fancy. Any leftovers can be spread on bread, tossed with pasta, eaten with other veggies, or reheated and served alongside other meats, like chicken.
In last night’s case, I took a bunch of dry farmed tomatoes (we’re at the height of the season, people!), and slow cooked everything together with caramelized onion, fennel, garlic, and white white. The result was a thick, chunky spauce that paired perfectly with black bass filets. We have a little bit leftover, and I already know what I’ll be eating for lunch today. It’ll taste perfect on some crackers, and alongside a bowl of soup!
This one takes a little time and attention, though in principle, it’s extremely easy to make. Here’s what I did: