Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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