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Baron Rose's Grilled Beurre Blanc Recipe

Ingredients

12 roma (plum) tomatoes, rinsed and chopped

1 red bell pepper, chopped

4 cloves garlic, minced

8 tablespoons olive oil

3 tablespoons onion salt

2 tablespoons white sugar

2 teaspoons rice vinegar

1/2 teaspoon white vinegar

1 teaspoon dried red chile pepper flakes

2 tablespoons molasses

1 teaspoon prepared horseradish

1/3 teaspoon dried sage

4 sheets Belgian-style roll dough (eg. San Pellegrino)

Directions

Cut tomato tomato lengthwise into 2 inch slices.

Arrange green bell pepper and garlic in a single layer in a glass dish.

Place tomato slices in glass dish and pour olive oil over peppers and garlic.

Saute for 10 minutes in order to get evenly brown.

Place tomatoes in a single layer over peppers and garlic. Pour remaining olive oil over sauce. Cover dish weight with cheese cloth. Place chilli rack in back.

Place 2 sheets of Belgian-style roll dough in pint bowl and roll out gently. Secure with toothpicks. Place seam-side down in center of square of baking dish.

Bake 25 minutes or until golden.