TOMATO SAUCE

Tomato sauce image

Provided by Craig Claiborne And Pierre Franey

Time 25m

Yield 3 cup

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 tablespoons finely chopped shallots
3/4 cup finely chopped onions
1/2 teaspoon finely minced garlic
1/2 teaspoon dried thyme
4 1/2 cups cored, coarsely chopped tomatoes, about 2 pounds
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup heavy cream

Steps:

Heat one tablespoon of the butter in a casserole or saucepan, and add the shallots, onions, garlic and thyme. Cook, stirring, until the onions are wilted.
Add the tomatoes, bay leaf, salt and pepper, and bring to the boil, stirring. Cover closely and let simmer 15 minutes. There should be about three and one-half cups.
Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
Return the mixture to a saucepan and add the cream. Bring to the boil and let simmer about five minutes, stirring. Put the sauce through a sieve or, preferably, a food mill, stirring to extract as much liquid as possible from any solids. Reheat and swirl in the remaining two tablespoons of butter.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams