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Debra Ponzek's Provencal Puree
Source: Fine Cooking - Issue No. 20
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Active Time:  10 Minutes
Total Time:  12 Hours 40 Minutes
Yield:  Yields 1 1/2 cup
This cooked vinaigrette should sit for at least a few hours, preferably overnight, before its ingredients are blended. Try it with seared or grilled tuna or salmon or grilled vegetables.
RECIPE INGREDIENTS
1/2 cup extra-vigin olive oil
5 shallots
5 cloves garlic
1 large tomato, chopped
2 anchovies
1/4  cup basil leaves
1/4 cup red wine vinegar
Salt and freshly ground pepper to taste
Debra Ponzek's Provencal Puree Recipe at Cooking.com
DIRECTIONS
In a medium saucepan, heat the olive oil over medium heat. Add the shallots, garlic, tomato, anchovies, and basil. Simmer over low heat, until the shallots and garlic are tender, about 30 min. Add the vinegar and allow to cool. Cover and refrigerate for a few hours or overnight. Puree the ingredients with an immersion blender or in a regular blender. Season with salt and pepper. Cover and refrigerate for up to two days.
Serving size = 2 tablespoons
Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Yields 1 1/2 cup
Calories: 103
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 28mg
% Cal. from Fat: 87%
Cholesterol: 1mg
Protein: 1g
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