[Rainey]

There's a roasted tomato sauce that I really love. Paul Carpenter suggests serving it on fish but I also like it as an unconventional pasta sauce or poured over a whole roasted cauliflower.

Paul Carpenter's Roasted Tomato Creole Sauce

• 3 large, vine-ripened tomatoes, thickly sliced
• 1/2 cup whipping cream
• 1/4 cup vermouth
• 2 Tbs. Asian chili sauce
• 2 Tbs. oyster sauce
• 1 Tbs. sugar, plus a small amount to sprinkle on raw tomatoes
• 2 Tbs. oregano or basil leaves
• 1 Tbs. thyme leaves
• 1 Tbs. butter
• 3 cloves garlic, finely minced

Sprinkle a small amount of sugar over the cut surfaces of the tomatoes. This will aid in caramelization and add to the flavor. Roast them over a very hot grill until the skins are dark brown. Remove from heat; coarsely chop and allow juice and seeds to drain away.

Place chopped tomato in a bowl with remaining ingredients except for the butter and garlic. (This much can be done up to 8 hours in advance of final preparation.)

For final prep, place sauté pan over medium-high heat. Add butter and garlic. Sauté briefly, then add the tomato mixture and bring to a low boil to reduce.
_________________
God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[nereid]

cialis - http://www.bestrxpills.com

[DrMell]

Rainey, this looks divine. Do you use fresh or dried herbs in these proportions? Thanks!

[Rainey]