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Ingredientes
- 1/2 c. Sun-dry tomatoes, blanched and minced
- 1/4 c. Walnut pcs, toasted
- 1/3 c. Firmly packed fresh basil
- 2 x Cloves garlic, chopped
- 1/2 c. Minced fresh tomatoes, seeded and liquid removed
- 1/4 tsp Salt
- 1/4 tsp Fresh thyme
- 1/4 tsp Cocoa pwdr
- 1/4 c. Grated romano cheese
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Canola oil
- 1 Tbsp. Cool water
- 2 tsp Red wine vinegar
Direcciones
- Dry tomatoes should be blanched before using. Place in boiling water for 2 min and soak until plumped and pliable. Coarsely chop by hand as finely as you can. Toasting the walnuts in a dry pan for about 3 min adds a lot of flavor. Cold walnuts before proceeding. Use the pulp of the tomatoes (no skins, seeds or possibly juice).
- Position knife blade in food processor bowl, and add in dry tomatoes, walnuts, basil and garlic cloves. Process till finely minced. Add in minced tomato pulp, healthy pinch of salt, thyme, pepper, and cocoa and romano. Combine oils, water, vinegar; with processor running, slowly add in extra virgin olive oil mix through food chute. Process mix till well blended. Taste and adjust seasonings, this has a slight vinaigrette flavor. Settles to about 1 c. yield. Chill.
- Add in a little to salad dressings; toss with pasta. Sauce can be warmed over moderately low heat if necessary.
- 1996 Copy Cat, Trader Joe's Organic - This sauce reminds me of Trader Joe's Organic. No claim to replication: we've emphasized what we like about Joe's sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 97 | 75% |
| Total Fat 11.09g | 14% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 10mg | 3% |
| Sodium 312mg | 13% |
| Potassium 207mg | 6% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.26g | 2% |
| Protein 4.3g | 7% |
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