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Red wine, tomato and rosemary sauce
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| Artist: |
_ |
| Categories: |
Sauces & Dressings, Tomatoes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Onion, minced | | 1
| cup | Carrots, peeled and diced | | 1/2
| cup | Celery, diced | | 3
| | Garlic cloves | | 3
| cup | Water | | 1
| tbsp | Tomato paste | | 1
| cup | Red wine | | 2
| tbsp | Dry red wine vinegar | | | Salt, to taste | | 1
| tbsp | Fresh rosemary, chopped OR | | 1
| tsp | Dried rosemary | | 1/2
| tsp | Dried thyme | | 1
| tsp | Dried basil | | 1/2
| tsp | White pepper | | 1/3
| cup | Cold water | | 2
| tbsp | Arrowroot or cornstarch |
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Procedures:
| 1 | Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. place in a heavy 3 quart pot along with remaining ingredients except 1/3 cup water & arrowroot. | | 2 | Bring to a boil, cover partially, and simmer for 15-20 minutes until vegetables are tender. | | 3 | Whisk together cold water & arrowroot until smooth & fully dissolved. | | 4 | Slowly pour into simmering sauce, stirring constantly. | | 5 | lower heat & continue stirring as sauce thickens and becomes shiny, about 5 minutes. | | 6 | If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. | | 7 | variations: substitute another cup of wine for one of the cups of water. | | 8 | Or add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. | | 9 | "vegetarian times", january 1993 | | 10 | from the mm database of judi m. | | 11 | Phelps. |
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