Pink Sauce

Serves: 6
Total Calories: 191


1/4 cup unsalted butter
1/4 cup chopped fresh shallot
3 pounds fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice
salt and freshly ground black pepper
1/2 cup heavy cream


1 In a large saucepan, melt the butter over medium-low heat. Add the shallots and cook until golden, about 3 minutes. Add the tomatoes and salt and pepper and cook, stirring, until the sauce comes to a simmer. If using canned tomatoes, chop them with a spoon. Cook, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Let cool slightly.

2 Pass the tomato mixture through a food mill. Return the sauce to the pot and heat it over medium heat. Add the cream and cook 1 minute or until slightly thickened. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 191
Calories from Fat: 133

This Pink Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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