| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | tb | Unsalted butter |
| 2 | Cloves garlic; minced | |
| 2 | sm | Carrots; chopped |
| 4 | Shallots; chopped | |
| 2 | lb | Ripe tomatoes, about 6 medium, cored |
| 1 | ts | Salt |
| 2 | ts | Chervil, parsley, basil or thyme; chopped |
INSTRUCTIONS
Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Cook the garlic, carrots and shallots until soft, about 6 minutes. Meanwhile cut the tomatoes in half across the width and squeeze out the seeds. Roughly chop. Add the tomatoes to the pan, reduce heat to low, and cook, uncovered, 20 minutes. Stir occasionally to avoid scorching. Transfer the mixture to a food processor or blender and puree. Pour back into the pan and place over low heat. Break the remaining butter into about 6 pieces and stir into the sauce until it melts. Stir in the fresh herbs and remove from heat. Serve hot. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com NOTES : Yield: 1-2/3 cups.
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