12 ripe Roma tomatoes, quartered lengthwise
2 tablespoons fresh garlic, chopped
1 tablespoon fresh shallot, chopped
2 tablespoons white truffle oil
2 tablespoons white truffle salt
1 pinch fresh ground black pepper
4 ounces whole unsalted butter
1 medium onion, diced
1 cup Riesling
6 ounces tomato juice
1 cup organic chicken broth
1 quart heavy cream
¼ cup fresh basil, chopped
Kosher salt and pepper, to taste
Pecorino Romano and white truffle oil
In a large mixing bowl toss tomatoes, garlic, shallots, truffle oil, truffle salt and pepper.
Place on a lightly greased cookie sheet and roast in convection oven at 325 degrees for 30 minutes. While tomato mixture is roasting, melt butter in large saucepan.
Gently sauté onion over medium heat until fully translucent. Turn heat to high and de glaze onions with Riesling. Add roasted tomato mixture, tomato juice, chicken broth and cream to pot. Bring just to a boil and reduce heat to medium. Gently reduce by ¼, stirring frequently. Remove from heat and add contents of pot to blender. Add chopped basil and blend several minutes until smooth. Strain through mesh sieve and discard solids. Adjust salt and pepper and serve garnished with shaved Pecorino Romano and a drizzle of truffle oil.
Courtesy of Chef Dan Olson, Ophelia’s on the Bay