Tomato Cream Sauce

[Recipes Index] [World of Chefs]

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 pounds vine ripened tomatoes, peeled, seeded and diced
• 2 tablespoons fresh lemon thyme, minced
• Sea salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 2 tablespoons chopped shallots
• 1/4 cup crème fraiche
• 6 tablespoons unsalted butter

Preparation:

In a saucepan over medium heat, heat the olive oil and sauté the tomatoes for about 6 to 8 minutes. Add the lemon thyme and season with salt and pepper to taste. Mix thoroughly, remove from heat and set aside.

In a non-reactive saucepan over medium heat, combine the vinegar, wine and shallots and bring to a boil until the liquid is reduced by half. Quickly whisk in the crème fraiche and continue cooking until reduced by half. Add pieces of the butter a little at a time and continue whisking. When the mixture is thick, add the tomatoes, adjust the seasonings and serve warm over your favorite fish dish.