CREAMED TOMATO SAUCE

Creamed Tomato Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories condiments, sauces and gravies, appetizer

Time 20m

Yield About one and one- quarter cups

Number Of Ingredients 8

Ingredients

3 tablespoons butter
2 tablespoons finely chopped shallots
2 tablespoons white-wine vinegar
2 tablespoons dry white wine
1 cup drained canned tomatoes, chopped
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.
Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
Add the cream and bring to the boil. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
Line a saucepan with a sieve and pour the sauce into it. Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through. Add salt and pepper.
Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 31 grams, Sodium 560 milligrams, Sugar 6 grams, TransFat 1 gram