Total Calories: 191
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.
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