| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh garlic |
| 3 |
tb |
Chopped fresh shallots |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Tomato paste |
| 4 |
c |
Diced fresh tomatoes |
| 2 |
|
Fresh basil stems |
| 2 |
|
Fresh oregano stems |
| 2 |
|
Fresh tarragon stems |
| 2 |
|
Fresh parsley stems |
| 5 |
|
Black peppercorns |
| 1 |
|
Bay leaf |
| 1 |
|
Piece cheesecloth |
| 1 |
md |
Red onion; sliced 1/4-inch |
|
|
HICK |
|
|
THICK |
| 1 |
|
Yellow pepper; stem and seeds removed |
| 1 |
|
Yellow squash; sliced 1/4-inch thick |
| 1 |
|
Zucchini; sliced 1/4-inch thick |
| 1 |
|
Eggplant; sliced 1/4-inch thick |
|
|
Salt and pepper to taste |
INSTRUCTIONS
TOMATO PROVENCALE
SACHET BAG
Make Tomato Provencale:
In a saucepan, slowly sweat garlic, shallots and onion in olive oil,
stirring to avoid coloring. When vegetables are translucent, add wine and
reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet
bag. Cook for about 40 minutes and set aside.
For the vegetables:
Place the sliced vegetables on a baking pan and season with salt and
pepper. Place under hot broiler until vegetables are soft, but not mushy.
Remove from heat and cool. Dice grilled vegetables and combine with Tomato
Provencale. Season to taste with salt and pepper.
NOTES : Recipe courtesy of Robert Wong
Recipe by: Cooking Live Show #CL9037
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”