Recipe - Double Tomato Herb Sauce Lhj

1/3 cup DryPacked SunDried
Tomatoes
Boiling Water
2 tablespoon Olive Oil
1 md Onion; finely chopped
1 md Carrot; finely chopped
1 Stalk Celery; finely chopped
1 tablespoon Minced Garlic
28 ounce Tomatoes; Canned, crushed
14 ounce Tomatoes; Canned, chopped
1 cup Red Wine
2 cup Water
One fourth cup Chopped Parsley; fresh
One half cup Fresh Basil; chopped
Three fourths teaspoon Salt
One half teaspoon Fresh Ground Pepper
One half teaspoon Thyme

Combine sundried 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 sundried tomatoes and remaining ingredients and bring to boil. Reduce
heat and simmer, partially covered, 1 One half 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 MCRecipe Digest V1 #940 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997