Tomato Broth

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Credit: Bradley Manchester
The National Culinary Review, October 2009

Ingredients

1 cup pureed fresh tomato
1/4 cup unsalted butter

Instructions

Heat tomato puree over low heat; whisk in butter.

Yield

1 Serving

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals