Side Pannel
Red Wine, Tomato and Rosemary Sauce
Red Wine, Tomato and Rosemary Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: French, Sauces, Vegetarian
Ingredients List
- 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 ts Dried rosemary
- 1/2 ts Dried thyme
- 1 ts Dried basil
- 1/2 ts White pepper
- 1/3 c ;cold water
- 2 tb 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 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.
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.
Tweet