Posted on 18 September 2010 by

Roasted Tomato-Shallot Cream

shallotBy David Harbilas

This sauce is a derivation of the “best ever roasted tomato sauce” from an earlier post.

French cuisine taught us much about utilizing basic sauces for more complicated recipes, and much like the “mother” tomato sauce, the basic roasted tomato sauce serves as a base for this one.

It requires little else than adding heavy cream and pureed roasted shallots, but it tastes as though it was invented entirely for its own purpose.

Makes about 2 cups of sauce

  • 3 large red tomatoes, cored and left whole
  • 3 shallots, peeled but left whole
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 cup of heavy cream
  • salt and pepper to taste

Preheat an oven to 300 degrees. In a roasting pan, place the tomatoes with the shallots and olive oil. Coat the vegetables with the oil and sprinkle with salt and pepper. Cover the pan with foil and roast for 4-6 hours, or until the tomato skins are shriveled and they have given off a lot of juice. Remove the pan from the oven and cool for about 1 hour.

Slip the skins off the tomatoes, then place them with the shallots in a blender with the lemon juice. Blend to a smooth puree, adding a little of the roasting juices. Remove the mixture to a stainless steel saucepan and bring to a simmer. Add the heavy cream and reduce slightly to thicken. Season with salt and pepper. Serve with chicken, pork, or fish.

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