Dashi Tomato Puree with a Prosecco Cream

Dashi Tomato Puree with a Prosecco Cream

We had a dinner party coming up, which needed a first course.  We also had received a set of cordial glasses as a wedding gift that had been unused.  Greer really likes tomato soup, and there has oft times been a bottle of prosecco opened in celebration with friends and family. 

Ingredients:
Tomato Puree:

2 lbs vine ripened tomatoes, quartered
3 large garlic cloves, unpeeled
1 large shallot, diced
1 teaspoon fresh oregano, chopped
1 tablespoon butter
1 cup dashi
1 Thai pepper, thinly sliced

Prosecco Cream:

1 cup whipping cream
1/8 cup prosecco

Directions:

Place the tomatoes and garlic on a pan and cook at 350F for 1 hour. Let cool, remove garlic peel.
Cook shallots, oregano and butter in a saucepan over medium heat until shallots are soft. Add tomatoes, garlic and dashi.  Reduce heat and let simmer for 15-20 minutes. In a blender, puree the mixture and strain through a fine sieve.  Salt and pepper to taste.  Chill.

Add prosecco to cream, and beat until thickened.

Fill cordial glass ¾ full of chilled puree, top with cream, garnish with a Thai pepper slice.

This should make approx 6 servings.

Cost (most bought at Whole Foods):

2 lbs vine ripened tomatoes: $4.07
3 large garlic cloves: $0.15
1 large shallot: $0.63
1 teaspoon fresh oregano: from garden
1 tablespoon butter:
1 cup dashi (approx $1.50 for kombu and bonita flakes)
1 Thai pepper: $0.10
Whipping Cream: $1.70
Total: $8.15
Per plate: $1.36

Changes: It was pretty good the first time through, and worked for a quick bite first course.  I would like to try the tomato puree with lemongrass, and pickle the Thai peppers.