Double tomato herb sauce, lhj

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Dry-Packed Sun-Dried Tomatoes
Boiling Water
2 tablespoons Olive Oil
1 medium Onion; finely chopped
1 medium Carrot; finely chopped
1 Stalk Celery; finely chopped
1 tablespoon Minced Garlic
28 ounces Tomatoes; Canned, crushed
14 ounces Tomatoes; Canned, chopped
1 cup Red Wine
2 cups Water
¼ cup Chopped Parsley; fresh
½ cup Fresh Basil; chopped
¾ teaspoon Salt
½ teaspoon Fresh Ground Pepper
½ teaspoon Thyme

Directions

Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds.

Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, 1½ hours. Puree in batches in food processor.

Makes 7 cups.

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

Serving Ideas : Baked Vegetable Rigatoni From Lhj Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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