SUN DRIED TOMATO CREAM SAUCE
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- 1. Place the sun-dried tomatoes, tofu, and 1/2 cup of water in a blender. Blend until smooth and creamy, adding more water as needed to reach the desired sauce consistency. Set aside. 2. Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute 3 to 5 minutes or until translucent. Add the garlic and herbes de Provence, and continue to saute for another 3 to 4 minutes. 3. Transfer the tofu cream to the saucepan and stir well. When the sauce is heated through (do not boil), garnish with basil. 4. Use immediately or refrigerate in a covered container up to three days. For a Change . . . * Saute a cup of sliced mushrooms with the onions. * Add 1 small chopped fresh tomato to the sauce. * To turn this sauce into a dip, use only 1/3 cup water and chill before serving. Basil Chiffonade When using fresh basil as a garnish, the easiest and prettiest way to cut it is in thin strips called chiffonade. Just stack a few large basil leaves on top of each other and slice them into the thinnest strips possible with a sharp knife. If the leaves are large, you can roll them up before cutting.
Nutrition Facts : Nutritional Facts Serves
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