TOMATO SAUCE FOR CUSTARD PIE

Tomato Sauce for Custard Pie image

Provided by Craig Claiborne

Time 30m

Yield about 3 cups

Number Of Ingredients 11

Ingredients

3 ripe plum tomatoes, about ripe plum tomatoes, about 1/2 pound
1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
2 tablespoons finely minced celery
2 1/2 cups fresh or canned chicken broth
3/4 cup tomato paste
1/4 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh thyme

Steps:

Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 6 grams, TransFat 0 grams