Sun-Dried Tomato Sauce
| 09/23/2008|
4 Tbsp. Butter with salt and pepper
1 large onion chopped
2 can (28 oz. Each) tomatoes, diced with liquid
1 jar Olive Tap Sun-Dried Tomato Bruschetta
1 cup white wine
Grated parmesan cheese
Heat butter in large skillet over medium-high heat. Add onion and sauté. Stir in the canned tomatoes, Olive Tap Sun-Dried Tomato Bruschetta, wine, and salt and pepper. Simmer uncovered for 15 minutes stirring occasionally. Transfer the sauce to a food processor and blend leaving the sauce partially chunky. Serve the sauce over pasta or roasted chicken and pasta. Top with freshly grated parmesan cheese.
