preparation time: 15 minutes
\ncooking time: at least 45 minutes
\nemergency contact: carol<\/p>\n
tomatoes – 10 to 15
\nchopped shallots – lots, 1\/2 cup or so minced
\ncooking wine or chinese rose wine – 1\/4 cup
\nsugar (or maple syrup) – 3-4 Tbsp
\nsea salt – 2-3 tsp
\nfreshly ground pepper
\nfreshly ground coriander seed
\noptional: roasted red peppers – 2 or 3, seeded and chopped up<\/p><\/blockquote>\nBoil a large pot of water and throw in the tomatoes for a few minutes. Once you see the skins start to crack, take them out and plunge them into cold water. When cool, peel off the skins and cut the tomatoes into small pieces.<\/p>\n
Heat some olive oil in a pot and add the chopped shallots. Once the shallots have browned a bit, put in the chopped tomatoes. Add the cooking wine, sea salt, sugar or syrup, and freshly ground coriander and pepper.<\/p>\n
Cook, first covered over medium low heat, then after 30 minutes or so, uncovered over low heat, until the sauce thickens. Taste the sauce partway through cooking and adjust seasonings to taste.<\/p>\n
This sauce freezes well and can be used in dishes such as Mediterranean chicken with figs<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
preparation time: 15 minutes cooking time: at least 45 minutes emergency contact: carol tomatoes – 10 to 15 chopped shallots – lots, 1\/2 cup or so minced cooking wine or chinese rose wine – 1\/4 cup sugar (or maple syrup) … Continue reading