TOMATO-BASIL CREAM

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Ingredients:

  • As needed EVOO

  • 1/2 onion, small mince
  • 5-7 cloves garlic, minced
  • 1/2 cup red wine
  • 2 pounds oven roasted plum tomatoes*
  • 1/4 cup chopped fresh basil
  • 1 cup  cream (reduced from 2 cups)

Method:

Heat EVOO in large sauce pot; add onion and garlic and cook till aromatic; add wine and reduce to almost dry; add tomatoes and bring to a boil- reduce to a simmer and cook for approximately 30 minutes finish with reduced cream and basil; taste and adjust seasonings with sea salt and coriander.

*If using canned tomatoes, drain liquid and save for another purpose. Place tomatoes in shallow baking pan and drizzle with EVOO. Place into 300F oven for 40-50 minutes until much of the water has evaporated and the tomatoes are caramelized.




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