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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: My Korean Vegan Red Sauce   
    Categories: Sauces   
         Yield: 6 Servings   
      
         2 tb Extra virgin olive oil   
         1    Red onion; diced   
         4 cl Garlic; minced   
         1 c  Carrots; chopped   
         2 tb Gochujang *   
         1 tb Balsamic vinegar   
         1 c  White wine or vegetable   
              - stock   
         1 tb Salt   
         1 ts Black pepper   
         1 ts Italian seasoning   
         6    Ripe tomatoes; up to 7,   
              - chopped   
      
     Preparation time: 20 minutes   
     Cooking time: 45 minutes   
      
     ...for when you want everyone to know you make your sauce from   
     scratch...   
      
     Add olive oil to large sauce pot over medium high heat. Once oil   
     begins to shimmer, add red onions and cook until they become   
     translucent and soft. Next add garlic, carrots, Italian seasoning,   
     pepper, and salt.   
      
     When veggies begin to brown (and the bottom of the pot begins to   
     brown), add gochujang and stir until all veggies are evenly coated.   
     Then, deglaze the pan with the balsamic vinegar and 1/4 cup of the   
     white wine. Scrape up all the brown bits and cook over low heat until   
     the liquid reduces.   
      
     Add tomatoes and remaining white wine. Season with salt and black   
     pepper. Bring to boil and then reduce heat to allow the tomatoes to   
     simmer for at least 45 minutes.   
      
     Once the tomatoes have broken down from cooking, remove from heat. Add   
     contents of pot to a blender or blend with immersion blender to   
     desired consistency. Season to taste with more salt and pepper. Add   
     sauce to cooked pasta of choice, together with some fresh basil.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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