Creamed Tomato Sauce

1. 1

   Heat one tablespoon of the butter in a saucepan and add the shallots.

2. 2

   Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.

3. 3

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

4. 4

   Add the cream and bring to the boil.

5. 5

   Pour the mixture into the container of a food processor or electric blender and blend thoroughly.

6. 6

   Line a saucepan with a sieve and pour the sauce into it.

7. 7

   Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through.

8. 8

   Add salt and pepper.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.