Pierre Franey’s Fresh Tomato Sauce
Updated Jan. 8, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2red ripe tomatoes, about ¾ pound, cored
- 2tablespoons butter
- 2tablespoons finely chopped shallots
- ¼cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼teaspoon dried thyme
Nutritional analysis per serving (4 servings)
117 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 207 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tomatoes into ½-inch slices. Cut tomatoes into small uniform cubes. There should be 2 cups.
- Step 2
Heat half of butter in saucepan and add shallots. Cook, stirring, until wilted. Add tomatoes. Cook, stirring occasionally, about 5 minutes. Add cream, salt, pepper and thyme. Continue cooking about 10 minutes.
- Step 3
Line bowl with sieve and pour in sauce. Press with rubber spatula to extract as much liquid as possible from solids. Reheat.
Private Notes
Comments
In step 2, we are instructed to "heat half of butter." What do we do with the other half?
If one looks at the original recipe printed in the NYT on January 19, 1983, Step #3 ends with this complete, longer instruction: Discard solids and reheat sauce, swirling in remaining butter.
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