| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home2 |
1 |
servings |
INGREDIENTS
|
|
Olive oil |
| 1/2 |
md |
Onion – diced |
| 6 |
|
Scallions – chopped |
| 8 |
|
Beefsteak tomatoes – chopped |
| 1 |
|
Carrot – chopped |
| 1 |
|
Celery stalk – chopped |
| 1/2 |
c |
White wine |
| 3 |
|
Scallions – chopped fine |
| 1 |
md |
Onion – diced |
INSTRUCTIONS
Directions: In a large pot, heat the oil. Lightly saut. the onion and
scallions. Deglaze with the wine. Add the tomatoes, carrot and celery.
Season with salt and pepper. Simmer slowly for 30-40 minutes or until
vegetables are tender. Remove from the heat and strain to remove tomato
skin and seeds. Blend to puree. Split the sauce in half and separate into
two bowls. Heat a saucepan with olive oil. Saut. the scallions and onion
lightly. Add half of the reserved sauce. Heat and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”