This recipe goes with Grilled Scallops with Creole Tomato Sauce
Oxmoor House APRIL 2004
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.
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