A creamy spin on a classic sauce.
Ingredients:
> 4 fat garlic cloves, minced
> 2 tablespoons olive oil
> 1.5 ounces basil, chopped
> 35 campari tomatoes
> 1 tablespoon salt
> 1/4 teaspoon crushed red pepper flakes
> 30 spins fresh ground pepper
> 1/4 cup olive oil
> 1 can coconut milk
> 4 tablespoons flour
Directions:
> Heat your olive oil in a small saute pan, over medium-low heat. Add minced garlic and cook till fragrant. Remove from heat and onto a separate plate immediately to stop cooking.
> In a large food processor (I have a Ninja), add your campari tomatoes (I have to do this in two batches) and blend until you have minimal chunks. Add in the cooked garlic, chopped basil, salt, red pepper flakes, ground pepper and olive oil. Blend well.
> In a large saucepan, transfer your food processor contents and turn on high. Bring to a boil. Add in the can of coconut milk, stir in, and turn the heat down to low.
> Put the lid on tight and let it simmer for one hour.
> After one hour, add the flour, one tablespoon at a time, whisking thoroughly in between tablespoons. Add until your sauce reaches your desired consistency. I like the consistency of four tablespoons, but it's up to you. I'd do no more than four, however, and let that thicken up.
> Keep the sauce on low for another half hour, then cut the heat and either let it sit or serve immediately.
* I love to use this sauce in my eggplant parmesan recipe.
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