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INGREDIENTS

3 c Water
Salt, to taste
1/3 c ;cold water
1 c Onion; minced
1/2 ts White pepper
2 tb Arrowroot or cornstarch
1 c Carrots; peeled and diced
2 tb Dry red wine vinegar
1/2 c Celery; diced
1 tb Tomato paste
1 ts Dried Rosemary
1 ts Dried basil
1 c Red wine
1 tb Fresh rosemary; chopped OR
3 Garlic
1/2 ts Dried thyme

Servings

INSTRUCTIONS

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3 quart pot along with remaining ingredients except 1/3 cup water & arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minutes until vegetables are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 minutes. If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. "Vegetarian Times", January 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

NOTES

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Red Wine, Tomato and Rosemary Sauce

3 c Water 
  Salt, to taste 
1/3 c ;cold water 
1 c Onion; minced 
1/2 ts White pepper 
2 tb Arrowroot or cornstarch 
1 c Carrots; peeled and diced 
2 tb Dry red wine vinegar 
1/2 c Celery; diced 
1 tb Tomato paste 
1 ts Dried Rosemary 
1 ts Dried basil 
1 c Red wine 
1 tb Fresh rosemary; chopped OR 
3  Garlic 
1/2 ts Dried thyme

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a  heavy 3 quart pot along with remaining ingredients except 1/3 cup water &  arrowroot.  Bring to a boil, cover partially, and simmer for 15-20 minutes  until vegetables are tender. Whisk together cold water & arrowroot until  smooth & fully dissolved. Slowly pour into simmering sauce, stirring  constantly.    Lower heat & continue stirring as sauce thickens and becomes shiny, about 5  minutes.  If necessary, add more dissolved arrowroot or cornstarch, a  teaspoon at a time, until sauce reaches desired consistency.    Variations: Substitute another cup of wine for one of the cups of water. OR  Add 1 cup of sliced sauteed mushrooms to the sauce just before the  arrowroot or cornstarch.    "Vegetarian Times", January 1993    From the MM database of Judi M. Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or jphelps@best.com

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 8 Servings

Calories: 60
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 77.4mg		3 %
Potassium 171.4mg		5 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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