Culinary Insitute of New Orleans

Golden Tomato and Pepper Sauce
Serves 1

10 Yellow Tomato
4 Yellow Peppers
80 oz. White Wine
2 pinches Saffron
1 Onion, diced
4 cups Lobster Stock
4 sprigs Basil
10 cloves Garlic
2 tsp. Old Bay
2 tsp. Thyme, minced
2 Bay Leaves

Core tomatoes and cut into wedges, clean yellow peppers removing seeds and membrane. Slice 1 large onion. IN a large pot, put all ingredients and bring to a boil. Turn down to a simmer and cover. Cook for 1 hour. Remove from heat and puree in blender (removing the basil and bay leaves first) until smooth. Force through a fine mesh chamois to remove lumps. Return to the pot and reduce slightly. Salt and pepper to taste.