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½ pound pumpkin, peeled, seeded and cut into squares (about 2 cups)
1 garlic clove
2 black peppercorns
1 large tomato, peeled and seeded
3 tablespoons white wine vinegar
Boil the pumpkin in a little water until tender - 10 to 15 minutes - then drain it and set it aside. Pound the garlic and the peppercorns together in a mortar. Then add the tomato and the pumpkin. Pound the ingredients well, then add the vinegar and a little salt.
Makes about 1-½ cups
This thick sauce is suitable for asparagus or broccoli and for roast pork. Any winter squash - acorn or Hubbard, for example - can replace the pumpkin.