Posted on 28 September 2011 by

Roasted Tomato-Red Wine Cream

By David Harbilas

This is a fairly easy sauce that is short on prep time, long on cooking time and long on flavor.

If you want to impress someone, this is a good sauce to make with a rich flavored entrée of beef, poultry, or pork.

Like many of my recipes, it makes use of a basic roasted tomato puree but takes an addition of a red wine reduction and heavy cream.

Makes about 3 cups of sauce

One bottle of red wine
1 carrot, rough chopped
1 onion, rough chopped
1 stalk of celery, rough chopped
1 head of garlic, cut in half
1 bay leaf
1 sprig thyme
2 sprigs parsley
3 tablespoons of butter
3 tablespoons of flour
3 red globe variety tomatoes
1 cup heavy cream
Olive oil
Salt and pepper to taste

Preheat an oven to 300 degrees. Coat the tomatoes in olive oil, place in a roasting pan, season with salt and pepper and cover the pan. Roast the tomatoes for at least four hours, until slightly shriveled and reduced in size. Remove the tomatoes from the oven and allow to cool. Puree the tomatoes with a little of their roasting juices to make a smooth puree. Pass the puree through a fine mesh sieve.

Meanwhile, in a heavy bottomed saucepan, heat about 2 tablespoons of olive oil. Saute the carrot, onion, and celery over medium heat for about 15 minutes, or until slightly caramelized. Add the butter and flour to make a light roux and cook for 3-4 minutes. Add the garlic, herbs, and red wine and turn the heat up to high. Allow the mixture to reduce by at least half. Strain the mixture through a fine mesh sieve into a clean saucepan.

Add the roasted tomato puree to the red wine sauce and bring to a simmer. Reduce the mixture by half and add the heavy cream. Reduce the final sauce until thick and serve.

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