Tomato Wine Sauce
A great versatile sauce to
use with meatballs and pasta.
1 (8-oz.) can no-salt added tomatoes, drained, chopped
2 cups Chicken Stock
1 medium-size onion, sliced
2 garlic cloves, minced
1-1/2 tablespoons cornstarch
2 tablespoons no-salt added tomato paste
1 bay leaf
1 teaspoon low-sodium soy sauce
1-1/2 teaspoons dried leaf thyme
1/4 cup dry sherry
1. Mix cornstarch with 2 tablespoons of the stock and set aside.
2. Saute onion and garlic in small amount of stock until translucent.
3. Combine remaining ingredients to the onion and
garlic mixture. Bring to a boil, reduce heat to low and simmer, 5 to 7 minutes.
4. Stir in cornstarch mixture (step 1), cook, stirring until thickened.
About 8 servings