Yield: 16 servings of 2 tbsp each
Nutrition: 86 calories, 2 carbs per serving
For the reduction:
2 cups chicken stock
5 oz tomato flesh (no peel), minced
2 shallots, minced
1/2 tsp minced garlic
4 tbsp white wine vinegar
Salt and pepper
1 tbsp sugar
1 cup heavy whipping cream
2 oz butter, cubed
To make the reduction: Dice the shallots and garlic and place them into a pan with the stock, tomato flesh, vinegar and basil stalks. Allow to simmer and reduce to a little less than 1/2 cup in volume. Once reduced strain through a sieve (optional). At this point you may store the liquid reduction in a jar for later use (I stored half, and halved the finishing ingredients) .
To finish the sauce: Add the cream to the reduction and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. Be sure not to overheat the sauce when adding the butter as it may split. Serve warm.
Tomato Casual, 2008