Directions:
- In a skillet, saute the shallot and garlic in 1 tablespoon of the olive oil over medium-low heat. Add the broth and simmer until liquid has reduced to 1/2 cup.
- Add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
- Meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
- Scrape tomato mixture into a blender jar. Add the vinegars and blend briefly, just to puree tomatoes. Scrape tomato mixture into a small bowl, then whisk in butter mixture and remaining 4 tablespoons olive oil. Adjust seasonings by adding additional vinegar, olive oil, a bit of butter and the salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.65 Kcal (878 kJ) | ||
| Calories from fat | 187.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 32% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 264.55mg | 11% | |
| Potassium | 207.7mg | 4% | |
| Total Carbs | 4.21g | 1% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.53 Kcal (526 kJ) | ||
| Calories from fat | 112.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 32% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 7% | |
| Sodium | 158.4mg | 11% | |
| Potassium | 124.36mg | 4% | |
| Total Carbs | 2.52g | 1% | |
| Sugars | 1.63g | 11% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 1.42g | 5% | |
| Vitamin C | 5.1mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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