A creamy tomato sauce flavoured with vodka.
Our cousins José and François gave me this recipe.
|1 tbsp||olive oil||15 mL|
|1/2||onions, finely chopped||100 g|
|1 clove||garlic, pressed or minced|
|1 cup||strained tomatoes||260 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|1/4 cup||whipping cream 35%||65 mL|
|1/4 cup||vodka, or to taste||65 mL|
- Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
- Remove the pan from the heat, then stir in the cream and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.
This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.
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s.pletscherfebruary 19, 2012 | I would make this recipe again
I didn't have fresh garlic so I used garlic powder and pasta seasoning from Victorian Epicure instead. Worked wonderfully!