Double tomato herb sauce, lhj
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Dry-Packed Sun-Dried Tomatoes |
| Boiling Water | ||
| 2 | tablespoons | Olive Oil |
| 1 | medium | Onion; finely chopped |
| 1 | medium | Carrot; finely chopped |
| 1 | Stalk Celery; finely chopped | |
| 1 | tablespoon | Minced Garlic |
| 28 | ounces | Tomatoes; Canned, crushed |
| 14 | ounces | Tomatoes; Canned, chopped |
| 1 | cup | Red Wine |
| 2 | cups | Water |
| ¼ | cup | Chopped Parsley; fresh |
| ½ | cup | Fresh Basil; chopped |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Fresh Ground Pepper |
| ½ | teaspoon | Thyme |
Directions
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, 1½ 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 Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997