Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter 1 tablespoon(s) extra virgin olive oil 1 small sweet onion, finely diced 2 piece(s) (cloves) garlic, minced 1/4 cup(s) full-bodied red wine , recommend Jacob's Creek Shiraz Cabernet 10 medium tomatoes 1 1/2 teaspoon(s) fresh rosemary leaves 1 cup(s) chicken broth 2 cup(s) 2% milk 1/2 cup(s) heavy cream 1/2 teaspoon(s) cornstarch, dissolved in 1/4 cup water (if needed) to taste salt to taste cracked white pepper to taste fresh thyme sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepan, melt butter and olive oil over medium heat. Add onion and saute until slightly golden. Add garlic. Continue to saute until mixture is golden brown. Remove from heat and set aside. De-glaze pot with red wine. Set aside. Remove seeds from tomatoes (discard seeds) and set aside. Add onion mixture, tomatoes, rosemary and chicken broth to blender or food processor and puree until smooth. Add tomato mixture to saucepan with red wine mixture. Stir to incorporate. Slowly add milk and heavy cream and stir until well blended. Simmer over very low heat, taking care not to scald the mixture. Simmer, uncovered, 30 minutes, stirring frequently. If needed, add cornstarch mixture to thicken slightly. Remove from heat once desired consistency is reached. Serve hot, seasoned with salt and white pepper and topped with a thyme sprig.


Send feedback