INGREDIENTS:4 fresh tomatoes, halved
2 cups Spanish onion, chopped
2 Tbsps. garlic, minced
1 bay leaf
1 Tbsp. olive oil
¼ cup Chardonnay wine
1 cup chicken stock
¼ cup tomato paste
1/3 cup fresh basil leaves, chopped
¼ cup unsalted butter (optional)
Salt and black pepper to tasteDIRECTIONS:1. Smoke tomatoes until they take on a good flavor, 10-45 minutes, depending on type of smoker. When cool, chop coarsely and reserve.
2. In a saucepan, sauté onion, garlic and bay leaf in olive oil until onions are transparent. Deglaze pan with wine.
3. Add tomatoes, stock and tomato paste. Bring to a boil. Reduce heat to low and simmer, uncovered, for 35 minutes.
4. Place tomato mixture in a blender and puree with the basil and butter. If desired, strain through a large holed china cap so the sauce will not lose its body. Serve with grilled fish, chicken or vegetarian entrees.NUTRITIONAL INFORMATION: Calories 223 (24% from fat); Fat 7g (sat. 1g); Protein 9g; Carbohydrates 37g; Chol. 0mg (cholesterol per day 0%); Sodium 587mg (sodium per day 24%); Fiber 8g (fiber per day 4%)
SERVINGS:2 cups
