Ingredients for Brandied Tomato Sauce Flambe
- Unsalted Butter
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- Shallots
- 1/2 cup sliced leek
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup brandy
- Madeira Wine
- 28 ounces canned crushed tomatoes
- Chicken Broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Black Pepper
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How to Make Brandied Tomato Sauce Flambe
- Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 1 medium onion, 8 ounces cremini mushrooms, 2 shallots (minced), 1/2 cup sliced leek, and 1/2 teaspoon salt. Cook until softened, about 7 minutes.
- Add 1/4 cup brandy and 1/4 cup Madeira wine.
- Carefully ignite the alcohol using a long match or kitchen torch. (Stand back and be cautious!).
- Cook, allowing the flames to die down naturally.
- Reduce heat to medium-high and simmer until the liquid is reduced by half, about 5 minutes.
- Stir in 1 cup chicken stock, 28 ounces canned crushed tomatoes, 2 sprigs fresh thyme, and 1 bay leaf.
- Reduce heat to low, and simmer uncovered for 20 minutes, stirring occasionally.
- Carefully puree the sauce using an immersion blender or in a regular blender (in batches if necessary).
- Strain the sauce through a fine-mesh sieve if desired, for a smoother texture.
- Return the sauce to the skillet over medium heat.
- Whisk in 1 tablespoon butter, cut into small pieces, and 1 tablespoon Madeira wine.
- Season generously with salt and pepper to taste.
- Spoon the luscious sauce over your favorite cooked gnocchi or pasta and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
28g
Carbs
3g
