3 tomatoes, peeled
1 teaspoon garlic, minced
1 tablespoon shallots, minced
3 tablespoons olive oil
6 fluid ounces white wine
12 fluid ounces vegetable stock
salt and pepper, to taste
Servings: 12
1. Cut the tomatoes in half. Smoke them with apple wood chips at 200 F (90 C) for 1 hour.
2. In a medium saucepot, saute the garlic and shallots in the olive oil until translucent. Deglaze with the white wine and reduce by half. Roughly chop the tomatoes and add them to the pot. Add the stock. Simmer for 25 minutes. Puree the sauce and strain through a fine chinois. Adjust the seasoning with salt and pepper.
Yield: 12 fluid ounces
1 teaspoon garlic, minced
1 tablespoon shallots, minced
3 tablespoons olive oil
6 fluid ounces white wine
12 fluid ounces vegetable stock
salt and pepper, to taste
Servings: 12
1. Cut the tomatoes in half. Smoke them with apple wood chips at 200 F (90 C) for 1 hour.
2. In a medium saucepot, saute the garlic and shallots in the olive oil until translucent. Deglaze with the white wine and reduce by half. Roughly chop the tomatoes and add them to the pot. Add the stock. Simmer for 25 minutes. Puree the sauce and strain through a fine chinois. Adjust the seasoning with salt and pepper.
Yield: 12 fluid ounces
