Tomato sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• ¾ cup finely chopped onions
• ½ teaspoon finely minced garlic
• ½ teaspoon dried thyme
• 4 ½ cups cored, coarsely chopped tomatoes, about 2 pounds
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¾ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    47 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 14 milligrams cholesterol; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cup

Preparation

1. Heat one tablespoon of the butter in a casserole or saucepan, and add the shallots, onions, garlic and thyme. Cook, stirring, until the onions are wilted.
2. Add the tomatoes, bay leaf, salt and pepper, and bring to the boil, stirring. Cover closely and let simmer 15 minutes. There should be about three and one-half cups.
3. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
4. Return the mixture to a saucepan and add the cream. Bring to the boil and let simmer about five minutes, stirring. Put the sauce through a sieve or, preferably, a food mill, stirring to extract as much liquid as possible from any solids. Reheat and swirl in the remaining two tablespoons of butter.

25 minutes