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Wildhorse Saloon Smoked Tomato and Herb Sauce



  • 2 3/4 cups diced onions
  • 3/4 cup chopped celery
  • 1/3 cup diced carrots
  • 1 1/2 tablespoons minced garlic
  • 3 pints cherry tomatoes, smoked
  • 1 1/3 cups cooking sherry
  • 3/4 cup olive oil
  • 2 tablespoons salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon plus 1 teaspoon roasted garlic pepper
  • 1 teaspoon granulated sugar
  • 2 1/2 tablespoons tomato paste
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • 4 tablespoons Shiraz red wine


  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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