Yield: 4 servings
|¾ cup||Chopped tomatoes (peeled and seeded)|
|2 ounces||Dried tomatoes roughly chopped|
|1 teaspoon||Minced garlic|
|½ cup||Dry white wine|
|3 tablespoons||Olive oil|
|6 tablespoons||Unsalted butter|
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth.
Makes 1 Cup, Serves 4
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK