Soak tomatoes in warm water for about 20 minutes. Drain; reserve
liquid.
Heat oil over medium-high heat. Add onions; saute until
translucent. Add garlic; saute a few minutes longer. Add drained
tomatoes cook several minutes more.
Pour in the wine. Increase heat and boil until the wine has been
reduced by a third, about 3 minutes. Add chicken broth and 1 c of
the reserved soaking liquid. Continue to cook, uncovered, a few
minutes more.
Dissolve cornstarch in cold water; mix into sauce, stirring well over
medium heat. Add salt and pepper to taste.
Originally Submitted
1/10/2011
0 Out of 5 from
0 reviews
You can add this Sun-dried tomato sauce recipe to your own private DesktopCookbook.
