TOMATO BASIL BUTTER SAUCE RECIPES

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TOMATO BASIL GARLIC BUTTER SAUCE - RECIPES TO NOURISH



Tomato Basil Garlic Butter Sauce - Recipes to Nourish image

Enjoy the flavors of summer in this delicious, simple, 7-ingredient TOMATO BASIL GARLIC BUTTER SAUCE. It’s so easy to make and cooks in under 7 minutes! Add it to your favorite pasta or serve it with fish or chicken.

Provided by Emily Vidaurri

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 1

Number Of Ingredients 8

1 cup cherry tomatoes, preferably organic cherry tomatoes
Small handful of fresh basil leaves (about 20 leaves)
Zest of lemon, preferably organic
1-2 tsp fresh lemon juice, preferably organic
2-3 fresh garlic cloves, grated or finely minced
3 tbsp butter, preferably grass-fed butter
¼ tsp sea salt - or to taste (<< this is my favorite salt)
Freshly ground black pepper - to taste (optional)

Steps:

  • Give the cherry tomatoes, fresh basil leaves and lemon a quick wash, then dry them before prepping them.
  • Grab a cutting board and a sharp knife and prep the cherry tomatoes by slicing them in half and set aside. Then finely mince the garlic - you can do this with a chef’s knife or use a coarse microplane grater and set aside. Next, use a microplane or fine grater and zest the lemon - only zest the yellow part of the lemon peel, not the inner white pith and set aside. Then cut the lemon in half and squeeze a few teaspoons of juice into a small bowl and set aside.
  • In a medium saucepan over low heat, add the butter and allow to melt - this should take about 1 minute. Once the butter has melted, increase the heat to medium and add the tomatoes, garlic, lemon zest and lemon juice. Cook for about 5 minutes, just until the cherry tomatoes start to break down. Then add the whole basil leaves to the sauce and give it several stirs until the basil leaves have slightly wilted into the sauce.
  • At this point you can remove the sauce from the heat and season with sea salt and optional freshly ground pepper. Stir and serve immediately.

Nutrition Facts : Calories 194 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 46 milligrams cholesterol, FatContent 18 grams fat, FiberContent 4 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 11 grams saturated fat, ServingSize 1/2 cup, SodiumContent 152 grams sodium, SugarContent 3 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

VENISON STEAK WITH TOMATO-BASIL BUTTER SAUCE RECIPE ...



Venison Steak with Tomato-Basil Butter Sauce Recipe ... image

Provided by Cooking Channel

Categories     main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds sweet potatoes, peeled and chopped
1/2 cup heavy cream 
4 tablespoons (1/2 stick) butter 
Salt and freshly ground black pepper
4 cups canola oil
1 white or yellow onion 
Four 8-ounce venison strip loin steaks
Salt and freshly ground white pepper
1/2 cup all-purpose flour 
2 tablespoons canola oil
1/2 cup chopped tomato
2 teaspoons chopped garlic 
1/2 cup red wine 
1/4 cup veal glace, homemade or store-bought 
4 tablespoons (1/2 stick) butter, cubed 
2 tablespoons chopped fresh basil

Steps:

  • For the sweet potato mash: Add the sweet potatoes to a medium saucepan and cover with water. Bring to a boil over medium-high heat, lower to a simmer and simmer until tender. Drain and remove to a mixing bowl. Add the cream, butter and some salt and pepper and beat until smooth. Keep warm.
  • Preheat the oven to 400 degrees F.
  • For the tobacco onions: Heat the canola oil to 350 degrees F in a large saucepan set over medium heat. Cut the onion into very thin slices and separate the rings. Add the onions to the hot oil and fry until dark brown, about 20 seconds. Place on a cloth or paper towel to drain. Set aside.
  • For the venison steaks: Season the steaks with salt and white pepper and dust each side in flour. Heat the canola oil in an ovensafe saute pan or skillet over medium-high heat until almost smoking. Add the steaks and sear on both sides. Transfer to the oven for 10 to 12 minutes or to desired doneness. Remove the steaks from the pan and keep warm. 
  • For the tomato-basil butter sauce: Put the venison pan over medium heat, add the tomato and garlic and saute lightly. Add the wine and veal glace and cook until reduced by half. Reduce the heat to low and whisk in the butter a little at a time until fully incorporated. Stir in the basil.
  • Put a serving of sweet potato mash on 4 separate plates and top with a venison steak, some tomato-basil butter sauce and tobacco onions. Serve immediately.

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GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE RECIPE AND ...
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From cookingwithnonna.com
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