| 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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