Fresh Tomato Sauce

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Lee Skawinksi
The National Culinary Review, December 2008

Ingredients

8 small red heirloom tomatoes
1 shallot
1 cup olive oil
Salt and pepper, to taste

Instructions

In sauce pot, simmer tomatoes, shallot and olive oil for 20 minutes. Purée in blender. Season with salt and pepper.

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals