| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Ripe; fresh tomatoes, |
|
|
; cored and chopped |
| 1 |
tb |
Butter; cold |
| 1/3 |
c |
Extra virgin olive oil |
| 1/2 |
ts |
Kosher salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
Place the tomatoes in a saucepan and cook over medium heat, covered, until
very juicy, about 20 minutes. Strain into a bowl through a fine mesh
strainer.
Return the strained tomatoes to the pan and slowly reduce over medium heat
until thickened to a sauce consistency. Reduce the heat to very low and
whisk in the butter. Slowly whisk in the olive oil to enrich and thicken
the sauce. Season with the salt, pepper and cayenne. Serve warm.
Yield: 2 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9268 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.
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