“Cooking with Wines” Series – Lodi Old Vines Red Zinfandel
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“Cooking with Wines” Series – Lodi Old Vines Red Zinfandel

Visit Us on the Web – Click Here Red Wine Tomato Soup Drizzled with Olive Oil Inspired by Vancouver’s Burgoo Restaurant Ingredients: 2 Spanish onions 3 Cans San Remo crushed tomatoes 1 Liter Vegetable broth 2 Cups Water 2 Wine-DTC’s Old Vines Red Zinfandel 2 T. Brown Sugar Salt Pepper Olive Oil Fresh Basil Directions: Sauté until translucent two finely diced Spanish onions.  Add three cans of San Remo crushed tomatoes.  Add one liter or tetra pack of veggie broth.  Salt and pepper to taste.  Add one or two cups of fine red wine.  Probably best to add one, let it cook and taste it for balance.  Add one to two heaping tbsp of brown sugar.  Again, add the first table spoon, taste it for balance making sure it’s not too sweet. If it needs more then add the second tbsp. Simmer for 45 minutes over medium heat.  Serve with olive oil drizzled over top and if you’re big on basil add some freshly minced basil. Share this Post on Facebook by Clicking Below:http://www.facebook.com/share.php?u=http://makingwineindenver.wordpress.com/2012/01/21/preservative-free-wine-cooking-with-wines-series-old-vines-zinfandel




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