RECIPE TITLE "Smoked Tomato Butter Sauce"
by Emeril Lagasse
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4 servings --
2 pounds fresh beefsteak tomatoes, quartered
1-1/2 tablespoons olive oil
Salt and freshly ground pepper, to taste
1 cup yellow onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
Pinch of cayenne pepper
1 tablespoon garlic, minced
1 cup plus extra, if needed, chicken stock or low-sodium chicken stock
1/4 cup heavy cream
3 to 4 tablespoons unsalted butter, diced
Prepare the Camerons Stovetop Smoker, according to the manufacturers directions.
Toss the tomatoes with 1/2 tablespoon of olive oil in a large mixing bowl. Season lightly with salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices.
In a 2-quart stock pan, heat the remaining olive oil. When the oil is hot, add the onions, celery and carrots. Season the vegetables with salt, pepper and cayenne. Sauté the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and any smoked tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 30 minutes, adding more chicken broth as needed for a sauce consistency. Remove from the heat and cool slightly.
Place the tomato mixture in the Emerilware Blender with the heavy cream. Purie tomato sauce until smooth. Add the butter and purée until smooth. Adjust seasonings with salt and pepper, if needed. Keep warm until ready to serve