Yield: 1 1/2 cups
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 1 tablespoon | Olive oil |
| 1 small | Onion(s) |
| \N \N | Finely chopped |
| 1 \N | Garlic clove(s), minced |
| 1½ pounds | Plum tomatoes |
| ½ cup | Dry white wine |
| 1 pinch | Crushed red pepper |
| 1 pinch | Salt |
In a nonreactive medium saucepan, melt the butter in the olive oil over moderate heat. Add the onion and garlic and cook until translucent. Add the tomatoes, wine, crushed red pepper, and salt and cook until the tomatoes are soft, about 25 min. Pass the sauce through a food mill or strainer into a small bowl, pressing on the solids to extract the juices. Serve warm.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95