Tomato Cream Sauce

This is one of the nicest tomato based sauces I've ever had and is very versatile. The combination of tomato and coconut really makes it unique. I got this from Maple Spice, original recipe here.

Tomato Cream Sauce

Ingredients

1 Tbsp vegan margarine
1 Tbsp olive oil
1 large shallot, diced
4 cloves garlic, finely chopped
100ml white wine
250g tomato paste
125ml full fat coconut milk, from a can
1/4 tsp salt
about 5 grinds black pepper
1 Tbsp fresh parsley, finely chopped


Method

Heat the margarine and olive oil in a medium saucepan until the margarine melts.
Add the shallots and garlic and fry for a few minutes over low heat until the shallots are soft.
Add the wine and let simmer until it has reduced about a third.
Add tomato paste, salt and pepper, stir well, bring back to a simmer, cover and let simmer for about 15 - 20 minutes stirring occasionally. At this point it should have reduced quite a bit and look almost thick.
Pour in the coconut milk and stir well.
Turn off the heat and let cool slightly then tip it all into a blender and blend until smooth and creamy.