Lynn
07-02-2008, 12:23 PM
This is a simple versatile recipe that can be served over a variety of pastas with shrimp, veal, or chicken. Just about anything goes.
From Chef Andy Flores
White Wine Tomato Sauce
Servings: 4
3 garlic cloves, crushed
2 tablespoon(s) oregano
1 tablespoon(s) oil
1 tablespoon(s) butter
1 teaspoon(s) thyme, dried
1 bay leaf
1/2 cup(s) dry white wine (Sauvignon Blanc works well)
1 cup(s) chicken broth, extra strength, (double)
1 14 oz. can(s) tomatoes, canned, crushed
Directions:
Heat skillet over medium heat, melt butter, add the bay leaf, thyme, oregano and garlic and sauté briefly. Add the wine and reduce by 1/2. Add the stock and the tomatoes. Continue to reduce again by ˝ (stir occasionally so that it will not burn). Remove from heat and discard the bay leaf.
From Chef Andy Flores
White Wine Tomato Sauce
Servings: 4
3 garlic cloves, crushed
2 tablespoon(s) oregano
1 tablespoon(s) oil
1 tablespoon(s) butter
1 teaspoon(s) thyme, dried
1 bay leaf
1/2 cup(s) dry white wine (Sauvignon Blanc works well)
1 cup(s) chicken broth, extra strength, (double)
1 14 oz. can(s) tomatoes, canned, crushed
Directions:
Heat skillet over medium heat, melt butter, add the bay leaf, thyme, oregano and garlic and sauté briefly. Add the wine and reduce by 1/2. Add the stock and the tomatoes. Continue to reduce again by ˝ (stir occasionally so that it will not burn). Remove from heat and discard the bay leaf.