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Red Wine~ Tomato & Rosemary Saucesauces, vegetarian, french 1 cup onion; minced 1 cup carrots; peeled and diced 1/2 cup celery; diced 3 garlic cloves 3 cup ; water 1 tablespoon tomato paste 1 cup red wine 2 tablespoon dry red wine vinegar 1 salt, to taste 1 tablespoon fresh rosemary; chopped or 1 teaspoon dried rosemary 1/2 teaspoon dried thyme 1 teaspoon dried basil 1/2 teaspoon white pepper 1/3 cup ; cold water 2 tablespoon arrowroot or cornstarch 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. Bring to a boil, cover partially, and simmer for 15-20 minutes until vegetables are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 minutes. If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. "Vegetarian Times", January 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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