Red wine, tomato and rosemary sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; minced |
| 1 | cup | Carrots; peeled and diced |
| ½ | cup | Celery; diced |
| 3 | Garlic cloves | |
| 3 | cups | ;water |
| 1 | tablespoon | Tomato paste |
| 1 | cup | Red wine |
| 2 | tablespoons | Dry red wine vinegar |
| Salt, to taste | ||
| 1 | tablespoon | Fresh rosemary; chopped OR |
| 1 | teaspoon | Dried rosemary |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | White pepper |
| ⅓ | cup | ;cold water |
| 2 | tablespoons | Arrowroot or cornstarch |
Directions
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3 quart pot along with remaining ingredients except ⅓ 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@..., juphelps@..., or jphelps@...