Creamed Tomato Sauce

Name: Creamed Tomato Sauce
Total time: 20 min
Yield: About one and one- quarter cups
Cuisine: french
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

By Craig Claiborne and Pierre Franey

Total Time: 20 minutes
Rating: 4(13)
Comments: Read comments

Featured in: All Steamed Up

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Ingredients

Yield:About one and one- quarter cups

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
Step 3
Add the cream and bring to the boil. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
Step 4
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.
Step 5
Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.