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Wildhorse Saloon Smoked
Tomato and Herb Sauce



  1. Smoke tomatoes over hickory wood chips for 1 hour to obtain smoky flavor.
  2. Take onions, carrots, celery and garlic and sweat in a stockpot over medium heat until tender.
  3. Add remaining ingredients except for the red wine. Puree and bring to a boil. Reduce to a simmer for about 15 minutes.
  4. Remove from heat and whisk in the red wine. Hold for serving or refrigerate.

Source: - Chris Rains/ Executive Chef- Wildhorse Saloon Wednesday, June 28, 2000


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