INGREDIENTS
4
Carrots
2 cloves
Garlic
2
Shallots
2 28 ounce cans
Tomatoes, whole
1 28 ounce can
Tomatoes
1 cup
Chicken stock
1 tbsp
Tomato paste
1 tbsp
Brown sugar, light
1/2 tsp
Red pepper
1
Salt and freshly cracked black pepper
1 tbsp
Olive oil
3 tbsp
Butter, unsalted
1/4 cup
Heavy cream
2 tbsp
Sherry, dry