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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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May be served over fish, chicken or vegetables. Adapted by Jan Roberts-Dominguez from Sauces: Classical and Contemporary Sauce Making, by James Peterson. Ingredients:
1/4 cup finely chopped shallot |
1 garlic clove, peeled, crushed and chopped |
5 tablespoons extra-virgin olive oil, divided |
2 cups broth (either vegetable or chicken) |
4 ripe roma tomatoes, seeded and chopped |
1 fresh thyme sprig |
2 tablespoons lemon juice |
4 tablespoons butter |
2 tablespoons balsamic vinegar |
2 tablespoons red wine vinegar |
salt and pepper, to taste |
Directions:
1. 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.
2. Add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
3. Meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
4. 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.
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