3/4 c Chopped tomatoes 1 ts Minced garlic
- (peeled and seeded) 1/2 c Dry white wine
2 oz Dried tomatoes 3 tb Olive oil
- roughly chopped 6 tb Unsalted butter
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.
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.
Makes 1 Cup, Serves 4
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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