Sundried Tomato Sauce
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
tomatoes
chopped, peeled, seeded |
|
| 2 | ounces |
tomatoes
dried, roughly chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
white wine
dry |
*
|
| 3 | tablespoons |
olive oil
|
|
| 6 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
tomatoes
chopped, peeled, seeded |
|
| 57.8 | ml/g |
tomatoes
dried, roughly chopped |
|
| 5 | ml |
garlic
minced |
|
| 118 | ml |
white wine
dry |
*
|
| 45 | ml |
olive oil
|
|
| 9E+1 | ml |
butter, unsalted
|
|
Directions
In a small saucepan over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil.
Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly.
Remove from heat and whisk in butter.
Transfer to a blender and blend until chunky smooth.
