BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

TOMATO-BASIL CREAM

Ingredients:

As needed EVOO
1/2 onion, small mince
5-7 cloves garlic, minced
1/2 cup red wine
2 pounds oven roasted plum tomatoes*
1/4 cup chopped fresh basil
1 cup  cream (reduced from 2 cups)

Method:

Heat EVOO in large sauce pot; add onion and garlic and cook till aromatic; add wine and reduce to almost dry; add tomatoes and bring to a boil- reduce to a simmer and cook for approximately 30 minutes finish with reduced cream and basil; taste and adjust seasonings with sea salt and coriander.

*If using canned tomatoes, drain liquid and save for another purpose. Place tomatoes in shallow baking pan and drizzle with EVOO. Place into 300F oven for 40-50 minutes until much of the water has evaporated and the tomatoes are caramelized.

TO RECIPES

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