Thursday, 16 August 2012

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


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


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.

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