Tomatoey goodness: Tomato Champagne Sauce ...
A the Truly Terrific Tomato Festival in Killruddery earlier this month I tasted the lovely Champagne & Tomato Sauce ... read on for the (easy) recipe.
If you are keen, listen to Spirit Radio this Tuesday, 20th September, at 11.10am to hear me chat to Wendy about natural protection from colds and flu ...
A bit about Alex:
"I am a Nutritional Coach practicing in Greystones, Co Wicklow. I have a busy practice helping people find their way to a healthier, happier life."
I also am a regular contributor at Spirit Radio (88-94FM) where I appear on The Morning Show with Wendy Grace. Catch me again this Tuesday, 20th September, at 11.10am just after the news for some useful tips to stay well naturally this winter.
It is always tempting to turn to less healthy food choices because they might save time, are convenient, or they satisfy a craving. Readily available nutrition information can be confusing and contradicting. I can help you make the right food choices for yourself, discover the diet that suits you and will satisfy you perfec
And at last, the recipe ... here you go:
3 large vine ripened tomatoes
1 dash sugar
250ml champagne or prosecco
tabasco to taste
sea salt and freshly ground white pepper to taste
Slice open tomatoes, mash seeds and juice together and heat at low temperature. Chop up the tomato flesh, add and simmer for 2-3 minutes. Add sugar and butter and heat until butter is melted. Now, add champagne or prosecco and leave to simmer for 10 minutes or until the sauce is starting to thicken slightly.
Use a mixer to puree the sauce, then pass through a colander/muslin cloth. Put back on the hob for another 40-50 minutes to further reduce the sauce. Add 1 tbsp butter and 1-2 shots of Tabasco, salt and pepper to taste.
Ideally, serve immediately. Can be served warm or cold. Enjoy!
From: Katie Quinn Davies “What Katie Ate”
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