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Roasted Tomato Sauce Recipe

  • Ingredients: 40
  • Serves: 4

Roasted tomato sauce with large plum tomatoes, quartered, 1/2 small onion, coarsely chopped, large garlic cloves, peeled, small jalapeño chili, halved, dried oregano, crumbled, canned unsalted chicken broth.

Ingredients

  • 4 large plum tomatoes, quartered
  • 1/2 small onion, coarsely chopped
  • 2 large garlic cloves, peeled
  • 1 small jalapeño chili, halved
  • 1/2 tsp. dried oregano, crumbled
  • 1 cup canned unsalted chicken broth

For brown giblet stock

  • 1 tbsp. vegetable oil
  • Neck and giblets from turkey, cut into 1-inch pcs.
  • 1 onion, left unpeeled, quartered
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 quartt low-sodium chicken broth
  • 2 cups water
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp. whole black peppercorns

For sauce

  • Drippings from roast turkey , left in roasting pan
  • 1 1/2 cups Sercial Madeira
  • 1 to 2 tbsps. unsalted butter
  • 6 tbsps. all-purpose flour
  • 1/4 cup heavy cream

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Preheat oven to 375°F. Combine first 5 ingredients in 8-inch square baking dish. Pour 1/2 cup broth over vegetables.
  2. Step 2 Bake until vegetables are very tender, about 40 minutes. Transfer mixture to processor and puree until smooth, adding additional broth as necessary to thin to sauce consistency.
  3. Step 3 Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.) Bring sauce to simmer and serve.

Nutrition information

Calories 32 Carbohydrates 6 g (2%)
Fat 1 g (1%) Protein 2 g (4%)
Saturated Fat 0 g (1%) Sodium 23 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 0 g Cholesterol 0
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Roasted-Tomato Sauce Recipe

  • Ingredients: 23
  • Serves: 2

Roasted-tomato sauce with nonstick vegetable oil spray, plum tomatoes, cored, halved lengthwise, olive oil, divided, coarse kosher salt, fresh oregano leaves, garlic cloves, minced, tomato paste.

Ingredients

Lime

Watermelon

Pineapple

For the dough:

  • 1 cup warm water
  • 3 tbsps. canola oil
  • 3 cups all-purpose flour, divided, plus a little extra for sprinkling
  • 3/4 tsp. salt

For serving:

Directions

  1. Step 1 Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet.

    For this step you will need

  2. Step 2 Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano.

    For this step you will need

  3. Step 3 Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat.

    For this step you will need

  4. Step 4 Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend.

    For this step you will need

  5. Step 5 Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper.

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Nutrition information

Calories 37 Carbohydrates 3 g (1%)
Fat 3 g (5%) Protein 1 g (1%)
Saturated Fat 0 g (2%) Sodium 57 mg (2%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 2 g Cholesterol 0
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