How to Make It

1

Melt butter in a 2- to 3-quart pan over medium heat; add shallots and stir just until limp, about 2 minutes. Add flour and stir until pale gold, 2 to 3 minutes. Remove pan from heat and whisk in broth, evaporated milk, and basil. Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in tomato paste and salt to taste.

Ingredients

 1/4 cup butter (1/8 lb.)
 1/4 cup miced shallots
 3 tablespoons all-purpose flour
 2 1/3 cups fat-skimmed chicken broth
 1 cup evaporated milk or whipping cream
 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
 1 can (6 oz.) tomato paste
  Salt

Directions

1

Melt butter in a 2- to 3-quart pan over medium heat; add shallots and stir just until limp, about 2 minutes. Add flour and stir until pale gold, 2 to 3 minutes. Remove pan from heat and whisk in broth, evaporated milk, and basil. Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in tomato paste and salt to taste.

Creamy Tomato Sauce

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