|
1-28oz tin |
D'oro yellow tomatoes or fresh yellow or golden tomatoes |
|
3/4 cup |
dry sherry |
|
1.5 Tlb. |
sugar |
|
3/4 tsp. |
salt |
|
4 oz. |
sweet butter |
|
1 Tlb. |
crème fraiche or Yogurt (per serving) |
(This sauce recipe will yield enough sauce for 18 ounces of pasta) |
 |
1. In a non-corrosive saucepot, cook the tomatoes, sherry, sugar and salt.
2. Simmer on medium high heat for about 6-minutes or until the liquid reduces by
50%
3. Puree the sauce using a blender or food processor.
4. Return sauce to pot and bring to simmer. Add sweet butter and whisk until all the butter has been absorbed.
5. Add cooked pasta to sauce and simmer 1 minute.
6. Serve with a dollop of crème fraiche, yogurt or mascarpone (optional) and milled pepper.
|
