Recipe created & provided by Chef Crusco Catering in Austin, TX.
Ingredients:
- 1 crate yellow cherry sun-gold tomatoes (or your choice) washed
- 2 cloves garlic (rough chop)
- 1 tablespoon unsalted butter
- 1 tsp olive oil
- 1/4 cup white wine
- 1 tsp. Saffron (steeped in 1/4 cup white wine)
- 1/4 cup vegetable or chicken stock
- Sea salt/fresh ground pepper
- Optional: Mascarpone or heavy cream
Directions:
- Add butter and oil to a high heat sauté pan. Once smoking add the tomatoes and sear.
- Season salt/pepper. After 1-2 minutes, add garlic and then wine. Deglaze pan. Add Saffron/wine, stock and cook 1-2 minutes.
- Taste and re-season if needed. After 1-2 minutes, remove from heat and add to a blender.
- Blend on high for 1 minute. Taste and re-season if needed. You may add mascarpone or heavy cream at this point if you want to make a richer tomato sauce. Enjoy!
