TOMATO BUTTER SAUCE

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Ingredients:

  • 1 cup dried heirloom tomatoes (sun dried works too), crumbled

  • ¼ cup EVOO
  • 1 Tablespoon reduced balsamic vinegar
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon shallots, minced
  • As needed sea salt and coriander
  • 4 Tablespoons unsalted butter

Method:

Place tomatoes in medium bowl and cover with boiling water to steep; cover tightly with plastic film and for 30 minutes at room temperature. Remove film and drain liquid, reserving liquid. Combine remaining ingredients and toss to incorporate, adjusting seasoning. Refrigerate so tomatoes have a chance to bloom. Adjust consistency with reserved tomato water if mixture is too thick.  At service heat mixture in a medium sauce pot; remove from heat and swirl in cold butter to emulisify and create a “sauce-like” consistency.


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