Ingredients:
1 3/4 pounds ripe tomatoes, peeled & seeded
1 Tablespoon olive oil
2 Tablespoons minced shallots
1 garlic clove, minced
1 teaspoon red wine vinegar
1 Tablespoon finely chopped fresh basil
Salt & freshly ground pepper, to taste (or 1 teaspoon dried, crumbled)
Instructions:
Quarter & core tomatoes. Squeeze seeds & juice into sieve over small bowl, pressing to extract as much juice as possible. Discard seeds. Finely chop tomato pulp. Add to tomato juice. Heat olive oil in heavy large skillet over low heat.
Add shallots & garlic & cook until softened, stirring occasionally, about 5 minutes. Add tomatoes with their juice and boil until reduced to thick puree, stirring frequently, about 25 minutes. Stir in vinegar & basil. Season with salt & pepper. Serve with Asparagus Puffs (see recipe on Lanier website).
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
