Fresh Tomato Sauce

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Credit: Lee Skawinksi
The National Culinary Review, December 2008


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


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


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

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Association of Nutrition & Foodservice Professionals