Emeril's Creole Tomato Glaze
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.
D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.
Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper.
Yield: about 1 cup
*Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Main Ingredients: vinegar, tomato paste, sugar
Course: Dip, Sauces and marinades