Double Tomato Herb Sauce

Recipe Ingredients

1/3 cup	20g / 0.7oz	Dry-packed sun-dried tomatoes
		Boiling water
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 tablespoon	15ml	Carrot - finely chopped (medium)
1		Celery - finely chopped
1 tablespoon	15ml	Minced garlic
28 oz	795g	Tomatoes - canned, crushed
14 oz	397g	Tomatoes - canned, chopped
1 cup	237ml	Red wine
2 cups	474ml	Water
1/4 cup	36g / 1.3oz	Chopped parsley - fresh
1/2 cup	73g / 2.6oz	Fresh basil - chopped
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Fresh ground pepper
1/2 teaspoon	2.5ml	Thyme

Recipe Instructions

Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, 1 1/2 hours. Puree in batches in food processor.

Makes 7 cups.

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

Serving Ideas : Baked Vegetable Rigatoni From Lhj

Source:
Ladies Home Journal

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.