2 C. broth (either vegetable or chicken)

1/4 C. finely chopped shallot

1 clove garlic, peeled, crushed and chopped

5 T. extra-virgin olive oil

4 ripe Roma-style tomatoes, seeded and chopped

1 fresh thyme sprig

2 T. lemon juice

1 T. water

4 T. butter

2 T. balsamic vinegar

2 T. red wine vinegar

Salt and pepper to taste

 

Simmer the broth in a pan until it has been reduced to 1/2 C.. (Tip: to determine what level the broth will be at when it has reduced to 1/2 C., first fill the pan with 1/2 C. of water, then stick a chopstick or knife into the liquid and mark the level it reaches on the chopstick or knife.) In a skillet, sauté the shallot and garlic in 1 T. of the olive oil over medium low heat. Add the tomatoes and sprig of fresh thyme and cook until the all of the liquid from the tomatoes has evaporated. Meanwhile, prepare the “beurre fondu” by heating the lemon juice and water, then whisking in the butter. Scrape the tomato (coulis) mixture into a blender. Add the broth reduction, the balsamic vinegar and the red wine vinegar and blend briefly, just to puree the tomatoes. Scrape the mixture into a small bowl, then whisk in the “beurre fondu” and remaining 4 T. of olive oil. Adjust the sauce’s seasonings by adding additional vinegar, olive oil, a bit of butter and salt and pepper to taste. Delicious with seafood.