- Yield:Makes about 3 cups
- Active time: 25 minutes
- Total time:25 minutes
- 2 tablespoon butter
- 1/4 cup finely minced shallots
- 3 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1 28-oz can whole tomatoes, crushed by hand
- 1/3 cup vodka
- 1/2 cup heavy cream
- Kosher salt to taste
Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute.
Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.