Sundried
Tomato Ragout
By Chris Heller
4 Tbsp. Olive oil
1/4 cup chopped yellow onion
1/4 cup chopped red pepper
2 cloves crushed fresh garlic
1/4 cup sun-dried tomato
1/2 cup chopped mushrooms
1/4 cup chicken stock
1 1/2 cups chopped plum tomato
Tsp. Tomato paste
Salt and pepper to taste
Soak dried tomatoes in warm, salted water for approx. 1 hour to soften.
Heat saucepan or wok. Add oil, onion and red pepper. Sauté on
medium heat until slightly colored. Add sun-dried tomatoes and
sauté approx. 2 minutes. Add garlic and mushrooms. Sauté
another minute. When all ingredients are just starting to soften, raise
heat to high and add chicken stock. Reduce chicken stock by at least
half. Add tomatoes and allow them to cook down for approx. 5 minutes on
medium heat. Reduce heat and thicken with tomato paste. Season and
serve over chicken, steak or rice.