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Plum Tomato Sauce with Noodles
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Copyright 1999, Fredric A. Byarm. All rights reserved. Ingredients: Olive oil
12 plum tomatoes
4 shallots, diced
6 cloves garlic
Kosher salt to taste
Ground white pepper to taste
1 cup white wine
3 lemons, juiced
1/4 lb. (or 1 stick) butter, cubed
Cracked black pepper to taste Preparation: Remove the tops and dice 12 plum tomatoes. Place olive oil in a saucepan and add shallots and garlic; cook until shallots are translucent. Add white wine and lemon juice. Add salt and ground white pepper to taste. Bring to boil, reduce heat, let cook 3 minutes. Remove from heat, pour all ingredients into blender and puree. (This process may need to be done in steps so that blender doesn't overflow.) Strain pureed ingredients through chinoise, discard pulp and reserve broth. Add additional salt and cracked white and cracked black pepper to taste. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, and season to taste. Chef's Note: Different from typical pasta sauce, this is bright in color and is good with cooked noodles, etc. Servings: 4 Website resources for Tomatoes: Good Eats Meat Loaf from Food TV.com New-Wave Meat Loaf from Food TV.com Mango/Green Onion Salsa Cruda Chicken Tostadas with Salsa Cruda from Food TV.com Roasted Plum Tomato Sauce from Food TV.com Spicy Raw Tomato Sauce with Mixed Herbs and Garlic from Food TV.com Fresh and Sun-Dried Tomato Sauce from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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