Tomato Sauce for Crab Cakes
- 4 tomatoes
- 1 tablespoon olive oil
- 3 plum tomatoes, seeded and diced
- 1/2 cup chicken broth
- 2 pieces sun-dried tomatoes in oil, drained
- 1/4 cup butter
- Salt and pepper to taste
Tomato Sauce for Crab Cakes
Demonstrated by: Executive Chef OnJin Kim, owner of OnJin's Café.
Featured in OnJin's Gourmet Ideas on January 17, 2001.
Ingredients:
Directions:
- Cut the 4 tomatoes into halves; remove seeds and roast tomato halves in electric oven for 4 hours at 200°F.
- Remove skins from roasted tomatoes.
- In a skillet, heat olive oil; sauté the diced plum tomatoes.
- Add chicken broth and simmer until the liquid is reduced to 1/3.
- Cool slightly; blend with roasted and sun-dried tomatoes to a sauce consistency.
- Strain into a bowl.
- Add butter and whip; season with salt and pepper.
- Serve over Crab Cakes.
Makes 4 servings.
