Tomato Cream Reduction Recipes

BASIC REDUCTION SAUCE

Basic Reduction Sauce image

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It's followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Provided by Mark Bittman

Categories quick, condiments, roasts

Time 15m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Steps:

Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 3 grams

TOMATO-CREAM REDUCTION

Tomato-Cream Reduction image

Provided by Bryan Miller

Categories condiments, side dish

Time 10m

Yield about 3/4 cup

Number Of Ingredients 5

Ingredients

1 large shallot, minced
1 tablespoon butter
1 cup chopped canned imported tomatoes or fresh ripe tomatoes in season
1/2 cup heavy cream
White pepper to taste

Steps:

In a saucepan, saute the shallots in butter until they are clear. Add the tomatoes, heavy cream and pepper. Reduce by half and set aside.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 16 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO-CREAM SAUCE FOR PASTA

Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 20m

Yield 5

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

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