*  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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