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Roasted Tomato Creole Sauce

 
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Wed Aug 03, 2005 5:26 pm    Post subject: Roasted Tomato Creole Sauce Reply with quote

There's a roasted tomato sauce that I really love. Paul Carpenter suggests serving it on fish but I also like it as an unconventional pasta sauce or poured over a whole roasted cauliflower.

Paul Carpenter's Roasted Tomato Creole Sauce

• 3 large, vine-ripened tomatoes, thickly sliced
• 1/2 cup whipping cream
• 1/4 cup vermouth
• 2 Tbs. Asian chili sauce
• 2 Tbs. oyster sauce
• 1 Tbs. sugar, plus a small amount to sprinkle on raw tomatoes
• 2 Tbs. oregano or basil leaves
• 1 Tbs. thyme leaves
• 1 Tbs. butter
• 3 cloves garlic, finely minced

Sprinkle a small amount of sugar over the cut surfaces of the tomatoes. This will aid in caramelization and add to the flavor. Roast them over a very hot grill until the skins are dark brown. Remove from heat; coarsely chop and allow juice and seeds to drain away.

Place chopped tomato in a bowl with remaining ingredients except for the butter and garlic. (This much can be done up to 8 hours in advance of final preparation.)

For final prep, place sauté pan over medium-high heat. Add butter and garlic. Sauté briefly, then add the tomato mixture and bring to a low boil to reduce.
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nereid



Joined: 20 Jul 2005
Posts: 1

PostPosted: Fri Aug 05, 2005 5:10 am    Post subject: Reply with quote

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DrMell



Joined: 12 Apr 2005
Posts: 32
Location: Great Falls, VA USA

PostPosted: Fri Aug 12, 2005 8:16 pm    Post subject: Reply with quote

Rainey, this looks divine. Do you use fresh or dried herbs in these proportions? Thanks!
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Aug 12, 2005 11:29 pm    Post subject: Reply with quote

DrMell wrote:
Do you use fresh or dried herbs in these proportions? Thanks!


Good question! I think when Paul Carpenter did it he used dried herbs — I'm trying to conjure up an image but I can't. When I do it, it's generally Summer when I've got fresh herbs and tomatoes. But I don't really measure herbs, I just throw in a pinch or a handful. It's not so critical — do it to taste.

Hope you enjoy it! Wink
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