Posted on 12 May 2011 by

Tomato-Marsala Glaze

By David Harbilas

Similar to the tomato-bourbon glaze, this sauce is made with a minimum of effort and ingredients.

Unlike that recipe, this on is best suited to a more French preparation, especially with shrimp or fish.

Try it with some roasted mushrooms, chicken and pasta for a different take on chicken marsala.

Makes about 2 cups of sauce

  • 5 plum tomatoes, roughly chopped
  • 1 bottle of marsala
  • juice of ½ lemon
  • 1 stick of butter

In a saucepan, combine the tomatoes and marsala and cook over high heat until reduced by at least half. Pour the contents into a blender and process until smooth. Strain the sauce back into the saucepan and season with the lemon juice. Reduce the sauce further, until thick, and whisk the butter into the sauce off the heat.

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