1. Sweat the shallots and garlic in olive oil until soft.

2. Add the tomatoes and cook until excess liquid has cooked

6G mL 75G g

Shallots, chopped fine Garlic cloves, chopped fine Olive oil

Tomatoes, peeled, seeded, out and the sauce is thick. 3. Season to taste.

to taste to taste to taste to taste and chopped Salt

White pepper

Per 1 ounce:

Calories, 45; Protein 1 g; Fat, 3.5 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber,1 g; Sodium, 5 mg.

Continue reading here: Butter Sauces

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