Raïto, also spelled Raite or Rayte, is a very old sauce, traditionally served by Provençal Jews on Friday night over cod, either simply grilled or baked. Some people add a small whole fresh or canned anchovy, a few sprigs of fennel, and/or about 1/4 cup of chopped walnuts or almonds. Similar in taste to a puttanesca sauce, it can also be served over grilled tuna or pasta.

　　

Ingredients

about 2 cups sauce to serve 4

　　4 cloves garlic, minced

　　2 onions, peeled and chopped

　　4 tablespoons olive oil

　　1 tablespoon flour

　　5 ripe tomatoes, peeled and chopped

　　2 cups fruity red wine, such as Côte de Provence

　　A bouquet garni of 3 branches each of thyme, rosemary, parsley, and tarragon tied together with 2 cloves in cheesecloth

　　Salt and freshly ground pepper to taste

　　1/3 cup black picholine olives, pitted and halved

　　1 tablespoon capers, drained

　　3 pounds grilled cod or tuna

　　

Step 1

Sauté the garlic and the onions in the olive oil in a heavy soup pot until the onions are transparent. Whisk in the flour until brown and smooth.

　　

Step 2

Add the tomatoes, wine, and 2 cups water. Bring to a boil, then add the bouquet garni and a little salt and pepper. Simmer slowly, uncovered, for about an hour, until the sauce is reduced by half.

　　

Step 3

Remove the bouquet garni, purée the tomatoes and onion in a food processor or blender, and return to the pot. Add the picholine olives and capers. Adjust the seasonings, and serve over grilled cod or tuna, or over pasta.

　　Cooks' Note

　　Don’t make this dish unless good fresh ripe tomatoes are available. Don’t use canned.

　　Quiches, Kugels, and Couscous