Creamed Tomato Sauce

• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons white-wine vinegar
• 2 tablespoons dry white wine
• 1 cup drained canned tomatoes, chopped
• 1 cup heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Heat one tablespoon of the butter in a saucepan and add the shallots.
2. Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.
3. Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
4. Add the cream and bring to the boil.
5. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
6. Line a saucepan with a sieve and pour the sauce into it.
7. Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through.
8. Add salt and pepper.
9. Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.

butter, shallots, whitewine vinegar, white wine, tomatoes, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2023 (may not work)