Posted on 14 May 2011 by

Tomato-Bourbon Glaze

By David Harbilas

With the weather finally warming up, what better way to use tomatoes than with barbecue?

This recipe is relatively easy and goes well with pork, chicken and beef.

It also doesn’t require tomatoes in season, though a good plum tomato in summer will of course yield the best results.

Makes about 2 cups of sauce

  • 4 plum tomatoes, roughly chopped
  • 1 bottle of bourbon, roughly 8 cups
  • 1 stick of butter
  • juice of ½ lemon
  • 1 tablespoon of honey

In a stainless steel saucepan combine the tomatoes and the bourbon and cook over high heat, until the bourbon has reduced by at least ¾. Place the contents into a blender and blend until smooth. Strain the sauce back into the saucepan and season with honey and lemon juice. Bring to a simmer, reduce the sauce further until very thick and remove from the heat. Whisk the butter into the sauce to create a slightly thickened glaze.

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