| |
|
| Grilled Tomato-Ancho Sauce |
| Yield: 1 qt. |
| Ingredients |
Amounts |
| Ripe plum tomatoes |
2 lb. |
| Olive oil (to grill tomatoes)
|
2 Tbsp. |
| Whole garlic bulbs |
1 ea. |
| Vegetable oil (to roast garlic) |
1 tsp. |
| Olive oil (to cook vegetables) |
2 Tbsp. |
| Onions, sliced thinly |
8 oz. |
| Carrots, horse, rough cut |
1/2 ea. |
| Celery ribs, rough cut |
1/2 ea. |
| Tomato paste |
1 Tbsp. |
| Chicken stock |
1 pt. |
| Ancho chilis, stemmed and selected |
5 ea. |
| Sugar |
1 tsp. |
| Balsamic vinegar |
1 Tbsp. |
| Lemons, juiced |
1/2 ea. |
| Salt and pepper |
to taste |
| |
|
| Method |
- Cut the tomatoes in half lengthwise and toss with the first
olive oil. Grill the tomatoes over a medium-high heat until they
are well charred and have picked up a smoky flavor. Reserve
- Meanwhile take the whole garlic bulb and rub with a little vegetable
oil. Wrap seperately in aluminum foil and bake in a 325° oven
for 45 minutes. When it is cool enough to handle, cut along the
"equator" and squeeze out as much of the pulp as possible.
Reserve.
- In the second olive oil, lightly caramelize the onions and carrots.
Add the celery and tomato paste and cook another 5 minutes.
- Add the roasted garlic and cook 2 more minutes.
- Next add the chicken stock, grilled tomatoes, sugar and anchos
and simmer the sauce for 30 minutes. Adjust with more chicken
stock as necessary.
- Puree the sauce in a blender until very fine. Strain through
a large holed china cap. Hold for service hot or chill to 45°
to store until needed.
- When reheating for service, add the Balsamic vinegar and lemon
juice.
|
|
