Organic Garden Tomato Rosemary Sauce
By Jeff Witte, Airlie Executive Chef
Ingredients
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|
| 5 lb.
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garden tomatoes, rough cut
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| 5 cloves
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fresh garden garlic
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| 1 ea.
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stalk of celery, rough chop
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| ½ ea.
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small carrot, rough chop
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| 2 ea.
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shallots, peeled, halved
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| 2 oz.
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olive oil
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| Salt & Pepper
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|
| 6-7 c.
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organic vegetable stock
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| 4 T.
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organic tomato paste
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| 2 c.
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local heavy cream
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| 2 oz.
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garden rosemary, leaves only, chopped
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| ½ oz.
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garden parsley, chopped
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| Salt & Pepper
|
|
- Combine the tomatoes, garlic, celery, carrot, shallots and oil in a bowl and toss well. Place on baking pan, season with S & P and roast at 350F for 25-35 minutes or until browning begins. Remove from oven and place in pot on stove and bring to a simmer. Remove from stove and puree using an immersion blender or food processor. Be very careful not to burn yourself.
- Bring again to a simmer. Add the stock, tomato paste, cream, 1/2 of the basil, parsley, S & P and mix well. Bring to a boil and reduce to a simmer for 15-20 minutes.
- Strain through a medium sieve. Add 2-4 oz. roux (half melted butter & half flour mixture) at this point and simmer once more.
- Remove from heat and stir in remaining basil. Taste for seasoning and adjust to your preference.
