Carsten Schafer

Category:

Ingredients:
  • 2 28 oz [or 56.7 0.00] whole tomato cans - Marzano
  • 1.5 tbl [or 22.1802 0.00] brown sugar
  • 4 shallots minced
  • 1 tbl [or 14.7868 0.00] butter
  • 1 tbl [or 14.7868 0.00] tomato paste
  • 1 pinch allspice
  • 2 tbl [or 29.5736 0.00] AP flour
  • 1 3/4 cup [or 393.75 0.00] chicken broth
  • 1/2 cup [or 112.5 0.00] heavy cream
  • 2 tbl [or 29.5736 0.00] brandy (optional)
  • 1 pinch cayenne (optional)
Directions:
Split open (by hand) each tomato onto foiled tray, extracting seeds and juices into sieve into measuring cup (need 3 cups of juices.)
Bake tomatos at 400F for 10 minutes.
In covered saucepan, cook the shallots and tomato paste in butter. (7-10 mins)
Add in flour and make a 30 second roux. Add chicken stock, and reserved tomato juice.
Add in baked tomatoes. Cook to simmer on medium heat (10 mins).
Blend the tomatoes and some of the liquid (1-2 cup). Put back in pot along with remaining liquid.
Incorporate heavy cream and reheat over low heat.
Add brandy and/or cayenne (optional) and salt and pepper to taste.
Turn off heat.
Category:
Dinner-Soup
Source:
America's Test Kitchen
Date added:
2022-02-21