Red wine, tomato and rosemary sauce

8 servings

Ingredients

Quantity Ingredient
1 cup Onion; minced
1 cup Carrots; peeled and diced
½ cup Celery; diced
3 Garlic cloves
3 cups ;water
1 tablespoon Tomato paste
1 cup Red wine
2 tablespoons Dry red wine vinegar
Salt, to taste
1 tablespoon Fresh rosemary; chopped OR
1 teaspoon Dried rosemary
½ teaspoon Dried thyme
1 teaspoon Dried basil
½ teaspoon White pepper
⅓ cup ;cold water
2 tablespoons 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 ⅓ 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@..., juphelps@..., or jphelps@...

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