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Ingredients
- 2 28 oz cans whole tomatoes, drained, 3 cups juice reserved, tomatoes seeded.
- 1 1/2 T dark brown sugar
- 4 T unsalted butter
- 4 large shallots, minced
- 1 T tomato paste
- Pinch ground allspice
- 2 T unbleached all purpose flour
- 1 3/4 cups low sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 2 T brandy
- Table salt
- Cayenne pepper
Details
Servings 6
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
1. Adjust oven rack to upper middle position and heat oven to 40 degrees; line jelly roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off the foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in a non-reactive saucepan until foaming; add shallots, tomato paste and allspice. Reduce heat to low, cover and cook, stirring occasionally until shallots are softened, 7-10 minutes. Ad flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium and bring to a boil; reduce heat to low and simmer, stirring occasionally to blend flavors, about 10 minutes.
3. Strain mixture into medium bowl and rinse pan. Transfer tomatoes and solids in strainer to blender. Add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.
4. Return pureed mixture to saucepan, add cream and heat over low until hot, about 3 minutes. Off heat, stir in brandy, season to taste with salt and cayenne. Steve immediately.
To make ahead, prepare through step 3, cooled, covered and refrigerated for up to 3 days or frozen for up to 2 months. Reheat before going to step 4.
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