- 6
Ingredients
- 2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
- 1 1/2 tablespoons dark brown sugar
- 2 large shallots, minced
- 1 tablespoon tomato paste
- pinch of ground allspice
- 1 3/4 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons brandy or dry sherry
- tables salt
- cayenne pepper
Preparation
Step 1
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a large rimmed baking sheet with foil. With your fingers, carefully open the whole tomatoes over a fine-mesh strainer set in a bowl and push out the seeds, allowing the juices to fall through the strainer into the bowl; discard the seeds. Spread the seeded tomatoes in a single layer on the foil and sprinkle evenly with the brown sugar. Bake until the liquid has evaporated and the tomaotes begin to color, about 30 minutes. Cool the tomatoes sllightly, then peel them off the foil, transfer to a small bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook, stirring occasionally, until the shallots have softened, 7 to 10 minutes. Add the flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add the chicken broth, whisking constantly to combine; stir in the reserved tomato juice and roasted tomatoes. Cover, increase the heat to mediumand bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
3. Pour the mixture through a fine-mesh strainer into a medium bowl. Transfer the tomatoes and solids in the strainer to a blender; add one cup of the strained liquid and puree until smooth. Add the pureed mixture and remaining strained liquid to a saucepan. Add the vream and warm over low heat until hot, about 3 minutes. Off the heat, stir in the brandy and season with salt and cayenne to taste.