Pete, our talented Creative Director, made this outstanding pizza sauce for a company dinner. We knew it tasted wonderfully deep but couldn’t pinpoint what made it special. It was Bengali Panch Phoron.
1 TBL butter
1 TBL olive oil
1 tsp Bengali Panch Phoron
1 onion, diced
1 clove garlic, minced
½ bottle strained tomatoes
1 tsp brown sugar
1 tsp Herbes de Provence or your favourite dried herbs (not rosemary)
Salt and pepper to taste
Heat oil and butter in a sauce pan over medium heat.
When the butter stops foaming, add the Bengali Panch Phoron and sauté until the seeds to start to pop a bit.
Add the onions and sauté until translucent, about 5 minutes.
Add the garlic. Cook for 1 minute.
Add the tomatoes, sugar, dried herbs, salt and pepper. Bring to a simmer. Cover and cook for at least 15 minutes for flavours to meld.
Use to wow your next pizza party diners.