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Written by chefoz
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A nice Vermouth really brings out the tastes in this sauce.
Ingredients
- 3 tablespoons margarine
- 1 teaspoon minced garlic
- 16 roma tomatoes, chopped
- 1/2 cup chicken stock
- 1/3 cup dry vermouth
- 2 tablespoons fresh basil, chopped
Directions
1. In a saucepan, melt margarine over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden.
2. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary.
3. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.
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