Fresh Tomato Cream Sauce
Ingredients
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1 cup tomatoes — very ripe, peeled, seeded, cut in strips
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2 tablespoons shallots — minced
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1 tablespoon butter
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1/3 cup dry vermouth
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1 cup heavy cream
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1/2 cup butter — chilled
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1 tablespoon lemon juice
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1 teaspoon salt
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1/4 teaspoon white pepper
Instructions
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Sauté the shallots in the butter until soft.
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Add the tomatoes and cook for 2 minutes.
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Add the vermouth and simmer until the sauce is reduced by half.
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Add the cream and cook over medium-high heat until thickened.
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Cut the chilled butter into small pieces. Over low heat, beat the butter into the sauce bit by bit.
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Season with salt, white pepper, and lemon juice. Keep warm.
Notes:
Recipe source: Tastefull NC Magazine
From Susan Ross
Yield: 2 cups
Susan Ross brought to Sea Island in 1993.
