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Recipe Detail Page
Vodka-Spiked Tomato Sauce
Winter 2014
Dill and vodka take this simple tomato sauce into new and tasty territory. If you’re a major dill fan, go ahead and increase the amount up to ¼ cup (60 mL).
Makes about 2 cups (500 mL)
1 can (796 mL) plum or Roma tomatoes and their liquid
⅓ cup (80 mL) reserved cabbage cooking liquid
¼ cup (60 mL) vodka
2 tbsp (30 mL) chopped fresh dill
1 tsp (5 mL) black pepper
Sea salt to taste
2 tbsp (30 mL) butter
1 Place all ingredients except the butter into a blender or food processor and whiz until smoothly puréed.
2 In a saucepan over medium-high heat, add the butter and pour in the tomato mixture. Stir and simmer until reduced by about half or thickened to the consistency of a thin spaghetti sauce, about 15 to 20 minutes. Taste and adjust for salt and pepper.
Makes about 2 cups (500 mL)
