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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

Posted on 14 September 2010 by

Tomato Tartare with Fried Shallots

tatareBy David Harbilas

This is one of my favorite preparations of tomato when they are at their peak.

It’s little more than a tomato salad, but it makes for an elegant presentation when entertaining.

The balsamic vinaigrette, which is almost like a mayonnaise, is a great dressing on green salads, though its sweetness works best with ripe, juicy tomatoes.

Serves 4

  • 3-4 large brandywine tomatoes (or other red, slicing variety)
  • 3 large shallots
  • 4 large basil leaves
  • 1 clove of garlic
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar Read the rest of this entry »

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