Creamed Tomato Sauce

Total Time
20 minutes
Rating
4(13)
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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
Nutritional analysis per serving (2.5 servings)

480 calories; 48 grams fat; 31 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 560 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

  1. 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.

  2. Step 2

    Add the tomatoes and cook over relatively high heat, stirring, about three minutes.

  3. 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.

  4. 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.

  5. Step 5

    Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.

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