During the summer, I hang out at the local Wednesday night farmers’ markets, and I always buy too many tomatoes. I make my own marinaras and salsas, and stumbled quite by accident on a great all round sauce that works with grilled steaks and pasta too.
Four tablespoons of butter
One half cup of flour
Two pounds of roma tomatoes, finely chopped
One half cup cilantro, finely chopped
Three cloves of garlic, finely minced
One medium onion, finely chopped
Three stalks of celery, finely chopped
One half cup to one cup of organic vegetable broth
One teaspoon of sea salt
One teaspoon ground black pepper
One half teaspoon sweet paprika
One teaspoon of finely chopped basil
One cup of cream
Heat a medium skillet with the butter and add the flour, stirring over low heat until they are incorporated. Add the cilantro, onions, celery, and garlic to reduce over medium heat. When they have softened, add the tomatoes and vegetable broth and continue to reduce the mixture until the tomatoes have turned a deep color and are softened. Simmer for about forty-five minutes, adding more vegetable broth as needed. Add seasonings and cream, stirring slowly in the mixture. Simmer for another ten minutes. This sauce should be thick and resembling a soup.
Uses for this particular sauce are for steaks, and it is equally wonderful for pasta dishes with angel-hair and fettucine. It goes well with salads, and dark wines are good accompaniments for it. Roma tomatoes are preferred but if they are not available, good canned versions work well, remembering to adjust the vegetable broth as needed.
For those who want a spicier version, two finely chopped jalapeno peppers can be added, omitting the seeds. They can add a mild heat to the sauce and can be used in Southwestern chicken dishes. It will also go well with picante and salsa verde.