This is a fabulous, easy and delicious tomato sauce that works very, very well with either chicken or fish. This is very much a staple in our house and makes frequent appearances. This sauce is stolen from one of Gordon Ramsey’s excellent cookbooks.
You will need:
8 plum tomatoes, quartered
1 clove garlic, peeled
Fresh basil leaves
2 tsp Caster sugar
1 tbs sherry vinegar
100ml double cream
50g cold butter, cut into cubes (optional)
And then you need to:
Put everything except cream and butter into a food processor and whiz to a puree.
Using the back of a ladle pass the puree through a sieve into a small saucepan, discard pulp left over.
Over a medium heat reduce the tomato juice by about two thirds until it is quite thick.
Remove from heat and let cool a little, slowly add cream whisking all the time, replace on low-medium heat and again reduce until quite thick.
If you want to make this sauce a little bit richer you can add butter at the end and whisk in one cube at a time. I tend not to do this as it is yummy without it but the butter adds a lovely glossy shine and thickens it even further.
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