Creole Tomato Sauce

Oxmoor House
1 3/4 cups


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3/4 cup finely chopped onion
3/4 cup finely chopped red bell pepper
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1/3 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground lack pepper


Sauté first 6 ingredients in hot oil in a large skillet over medium-high heat about 5 minutes or until vegetables are tender. Add wine, and cook until most of the liquid evaporates. Stir in tomatoes, salt, and pepper; cook 5 to 7 minutes or until mixture thickens, stirring occasionally. Cool slightly.

Process tomato mixture in a blender or food processor until smooth. Return sauce to skillet; keep warm.

Created date

May 2004