Cooking Instructions
- 1
Preheat oven to 450. Line sheet pan with foil
- 2
Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- 3
Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- 4
In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- 5
Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- 6
Add the flour to make a roux, cook for about 1 minute
- 7
Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- 8
Return to sauce pan, return heat to medium, add cream. Whisk together
- 9
Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- 10
Transfer to blender, and working in batches, blend until very smooth.
- 11
Season with salt and cayenne as needed.
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