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.
Don’t make this dish unless good fresh ripe tomatoes are available. Don’t use canned.
Recipe information
Yield
about 2 cups sauce to serve 4
Ingredients
Preparation
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.
