Cut several ripe tomatoes into chunks. Place in blender and whirl until reduced to liquid. Melt 2 Tbsp. butter in sauce pan. Add finely diced shallots (about 4), crushed garlic and salt and pepper and, if available, some fresh tarragon or basil to taste. Cook to wilt shallots and herbs. Pour in the tomato mixture and simmer slowly until color is good, and liquid is reduced (about 10 minutes or so). Return to blender if desired. Can be served hot or cold. If serving cold, check seasoning again before serving and adjust.
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