Fresh Tomato Sauce
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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
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