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Apr 17, 2011 at 11:46PM vs Dec 09, 2011 at 11:48PM
- 2Never tbsp. butter
- 1seen medium garlic clove, minced
- ½ c. dry packed sundried tomatoes
- ½ c. white wine
- 2/3 c. chicken or vegetacle stock
- 1 c. 33% whipping cream
- 2 tbsp. chopped fresh basil
- 2 tbsp. chopped fresh parsley
- salt and pepper to taste
Melt butter and sauté garlic in it in saucepan for ½ min. Add tomatoes, wine and stock. Simmer uncovered for 10 min. If sauce seems too thick, add a littlebetetr water to compensate for evaporation. Remove tomatoes with slotted spoon, cut them into small pieces, return to saucepan. Add fresh herbs and cream. Bring to boil, stir, reduce to simmer. Cook until sauce is thick enough to coat a spoon, about 5 min.post! ICOCBW
Sundried Tomato Cream Sauce