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Orange Scented Sundried Tomato Relishmexican, sauces, tex-mex 2 pinch powdered saffron 1/2 cup sauvigno blanc wine 1/4 cup red wine vinegar 14 cup sugar 1 tablespoon olive oil 2 tablespoon red onion finely diced 2 tablespoon yellow bell peppers, diced 1 1/2 cup tomatoes, peeled seeded, 1 chopped 1/2 cup sun dried tomato halves 1 orange zest, blanched 1/2 cup tomato juice 4 oranges, peeled, segmented 1 rine removed. 1 salt and pepper to taste 1 cayenne pepper to taste Directions Reconstitue the dried tomatoes; drain and slice thin Simmer saffron with wine five minutes. Strain into another pan containing red wine vinegar and sugar. Cook reducing to syrup-like consistency. In oil, lightly saute onions and peppers, retaining color and texture. Add tomatoes, dried tomatoes, zest juice, oranges, salt pepper and cayenne. Allow to stand 2 or more hours at room temp to develop taste Source Timber crest farms, Sonoma Dried tomatoes submitted by Marina Calories 160 Total fat 3 g Sat. 0 Sodium 149 mg
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