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
Méthode:
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.
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.
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