Red Wine, Tomato & Rosemary Sauce
Yield
8 servingsPrep
20 minCook
35 minReady
55 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
minced |
|
| 1 | cup |
carrots
and diced |
|
| ½ | cup |
celery
diced |
|
| 3 | Garlic |
cloves
|
*
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | cup |
red wine
|
*
|
| 2 | tablespoons |
red wine
dry vinegar |
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
rosemary leaves
fresh or 1 ts dried rosemary |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
white pepper
|
|
| ⅓ | cup |
water
cold |
|
| 2 | tablespoons |
arrowroot flour
or cornstarch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
minced |
|
| 237 | ml |
carrots
and diced |
|
| 118 | ml |
celery
diced |
|
| 3 | Garlic |
cloves
|
*
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
tomato paste
|
|
| 237 | ml |
red wine
|
*
|
| 3E+1 | ml |
red wine
dry vinegar |
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
rosemary leaves
fresh or 1 ts dried rosemary |
|
| 2.5 | ml |
thyme
dried |
*
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
white pepper
|
|
| 79 | ml |
water
cold |
|
| 3E+1 | ml |
arrowroot flour
or cornstarch |
|
Directions
Sauté onion, carrots, celery and garlic in 2 teaspoon water for 5 min.
Place in a heavy 3 quart pot along with remaining ingredients except ⅓ cup water and arrowroot.
Bring to a boil, cover partially, and simmer for 15 to 20 minutes until vegetables are tender.
Whisk together cold water and arrowroot until smooth and fully dissolved.
Slowly pour into simmering sauce, stirring constantly.
Lower heat and 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.
