Quick Tomato Cream Sauce

Name: Quick Tomato Cream Sauce
Cuisine: France
Ingredients: 12 medium-size ripe tomatoes, or 2 cans (28 ounces [795 g] each); 1 onion, chopped; 2 cloves garlic, chopped; 2 tablespoons olive oil; 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon chopped fresh marjoram (tarragon or marjoram chopped at the last minute), or 1 teaspoon dried thyme; 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon chopped fresh marjoram (tarragon or marjoram chopped at the last minute), or 1 teaspoon dried thyme; 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon chopped fresh marjoram (tarragon or marjoram chopped at the last minute), or 1 teaspoon dried thyme; 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon chopped fresh marjoram (tarragon or marjoram chopped at the last minute), or 1 teaspoon dried thyme; 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon chopped fresh marjoram (tarragon or marjoram chopped at the last minute), or 1 teaspoon dried thyme; salt; pepper

Preparation info

Makes Enough for
8
Main-Course Servings of Stew

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

When you’ve made a stew and stolen the braising liquid for fancier projects, reheat and serve the stew meat in this sauce.

Ingredients

12 medium-size ripe tomatoes, or 2 cans (28 ounces [795 g]

Europe
France
Sauce
Vegetarian
Gluten-free

Method

If you’re using fresh tomatoes, chop them coarse without bothering to seed or peel them. If you’re using canned tomatoes, drain them, puncture the side of each one with your thumb, squeeze out and discard the seeds, and chop the tomatoes coarse.

Gently sweat the onion and garlic over medium heat, in olive oil, in a heavy-bottomed pot large enough to hold the tomatoes, about 8 minutes, u