Vodka Sauce

Submitted by

Sara Churgin

To make sauce for 15-20 minimal preparation is required. A pot of boiling water, stick of butter at room temperature, and some iced water will be needed, reduction time will be about an hour over a medium flame.

Note: a thicker pot helps prevent burning.  Stir regularly.  

· Peel 6 ripe beefsteak tomatoes by scoring at stem juncture and at top, immersing in boiling water for 5 -10 seconds, immediately cool in the iced water....the skin should come off with ease.

· Remove the seeds and dice to 1/4 inch size.

• Peel and chop 6 fat teeth of garlic and ligtly brown them in 1/2 stick of butter melted in the bottom of a thick bottomed pot over medium flame. 
• Add the tomatoes, stir intermittently for about 3 minutes, they will sweat liquid. 
• Add 3 ozs. vodka, add 1 qt. heavy cream,  bring to a boil and reduce heat to simmer, stirring from time to time.  The liquid will evaporate by 1/2 (some chicken stock or veg stock base can be added for flavor). 
• When sauce has thickened sufficiently season to taste with salt and pepper,  toss in 2 more ozs, vodka, drink 1 oz vodka (or toss in 1, drink 2)  fold the balance of the butter into the sauce to finish.
• Remove from heat.
• Check flavor for seasoning.
  

Enjoy!