Tomato Butter Sauce

Derrick Van Hoeter

"This is a fantastic sauce! The recipe was given to me years ago by a friend who worked as a cook in a Boston area restaurant."
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1 d servings
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Original recipe yields 30 servings

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  1. Cut tomatoes and saute in olive oil in 2-gallon capacity saucepan. Add basil and let simmer down. Add shallots and 3 cups Chardonnay. Allow to simmer down. Add remaining bottle of wine and allow to simmer down (mixture should appear mushy). Place contents of pot into food processor to puree. Strain. Add strained mixture back into pot and combine with butter and cream. Heat until mixture forms a sauce. Add remaining seasonings to taste. Great with pasta, chicken, etc.


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