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Ingredients
3 tablespoons butter
2 tablespoons finely chopped shallots
¾ cup finely chopped onions
½ teaspoon finely minced garlic
½ teaspoon dried thyme
4 ½ cups cored, coarsely chopped tomatoes, about 2 pounds
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
¾ cup heavy cream
Nutritional analysis per serving
8 grams carbs; 49 milligrams cholesterol; 185 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 2 grams fiber; 402 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the butter in a casserole or saucepan, and add the shallots, onions, garlic and thyme. Cook, stirring, until the onions are wilted.
- Step 2
Add the tomatoes, bay leaf, salt and pepper, and bring to the boil, stirring. Cover closely and let simmer 15 minutes. There should be about three and one-half cups.
- Step 3
Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
- Step 4
Return the mixture to a saucepan and add the cream. Bring to the boil and let simmer about five minutes, stirring. Put the sauce through a sieve or, preferably, a food mill, stirring to extract as much liquid as possible from any solids. Reheat and swirl in the remaining two tablespoons of butter.
Private Notes
Comments
I love the creamy texture of this sauce. I made a batch to freeze while tomatoes are at their peak! I used fresh oregano because it was handy and it is just delicious.
I used an immersion blender after removing the bay leaf. I had time, so I simmered the vegetables for half an hour.
I love the creamy texture of this sauce. I made a batch to freeze while tomatoes are at their peak! I used fresh oregano because it was handy and it is just delicious.