Tomato Bechamel Sauce
Use this versatile sauce for pasta, lasagna, crepes and veggies.
3 tablespoons OLIVE & VINE extra virgin olive oil
2 medium shallots, minced
2 cloves garlic, minced
3 tablespoons flour
2 cups whole milk
1/2 cup tomato sauce
a dash of freshly grated nutmeg (optional)
1/2 cup grated Pecorino cheese
freshly cracked pepper and sea salt to taste
Heat the oil in a medium sauce pan over medium heat. Add the shallots and sauté until translucent and tender. Add the garlic and sauté another minute. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add the cheese and stir, then add the tomato sauce. Season with and salt and pepper to taste. Stir until thickened to buttermilk consistency.