Red Wine, Tomato & Rosemary Sauce

* Exported from MasterCook *

RED WINE, TOMATO & ROSEMARY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces French
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Onion -- minced
1 c Carrots -- peeled and diced
1/2 c Celery -- diced
3 Garlic cloves
3 c -- water
1 tb Tomato paste
1 c Red wine
2 tb Dry red wine vinegar
Salt, to taste
1 tb Fresh rosemary -- chopped OR
1 t Dried rosemary
1/2 ts Dried thyme
1 t Dried basil
1/2 ts White pepper
1/3 c -- cold water
2 tb Arrowroot or cornstarch

Saute onion, carrots, celery & garlic in 2 tsp. water
for 5 min. Place in a heavy 3 quart pot along with
remaining ingredients except 1/3 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@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com



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