Friday, May 22, 2015

Tomato-Garlic Cream Sauce

* 1 tsp butter
* 1 garlic clove, sliced
* 1 tsp white wine vinegar
* 2 tsp tomato paste
* 1/2 cup heavy cream
* 1/8 tsp kosher salt

1. Melt the butter in a small sauce pan over medium heat.
2. Add the sliced garlic and cook for 2-3 minutes.
3. Stir in the vinegar, tomato paste, heavy cream and salt.  Bring to a simmer and cook for 10 minutes, or until reduced by 1/3.
4. Strain the sauce through a fine-mesh sieve, then transfer to a squeeze bottle.
5. Decorate your plate with the sauce, and serve with roast chicken, and garnish your plate with chopped chives.

Yum!!!  This sauce was delicious and went great with roast chicken.  The sauce made it seem like restaurant quality meal, but since you didn't need too much sauce there wasn't the guilt factor of eating a heavy cream sauce.  I will definitely make this again!  The recipe here is adapted from a recipe in the May 2014 Food Network Magazine.  

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