Tomato Sauce for Crab Cakes

Demonstrated by: Executive Chef OnJin Kim, owner of OnJin's Café. 
Featured in OnJin's Gourmet Ideas on January 17, 2001.

electric_kitchen_logo

Ingredients:

Tomato Sauce for Crab Cakes

  • 4 tomatoes
  • 1 tablespoon olive oil
  • 3 plum tomatoes, seeded and diced
  • 1/2 cup chicken broth
  • 2 pieces sun-dried tomatoes in oil, drained
  • 1/4 cup butter
  • Salt and pepper to taste

Directions:

  1. Cut the 4 tomatoes into halves; remove seeds and roast tomato halves in electric oven for 4 hours at 200°F.
  2. Remove skins from roasted tomatoes.
  3. In a skillet, heat olive oil; sauté the diced plum tomatoes.
  4. Add chicken broth and simmer until the liquid is reduced to 1/3.
  5. Cool slightly; blend with roasted and sun-dried tomatoes to a sauce consistency.
  6. Strain into a bowl.
  7. Add butter and whip; season with salt and pepper.
  8. Serve over Crab Cakes.

Makes 4 servings.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.