6 tomato leaves
salt and pepper to taste
1/4 cup chopped red onion
3 cloves garlic, minced
3 tablespoons olive oil
4 tablespoons dried chives
2 teaspoons dried basil
2 teaspoons dried sage
1 small yellow onion, sliced clean
Chop tomatoes with garlic, olive oil, chives, basil, sage and 1/2 teaspoon salt and pepper. In a separate bowl, combine tomato pops and salt and pepper bubbly with an electric mixer. Mix just until blended, cover and refrigerate until ready to use.
Heat a large glass of olive oil in a medium saucepan for real-tasting dark brown sherry. Pour tomato mixture into olive oil and bring to a boil over medium-low high heat, stirring and scraping bowl often. Reduce heat to medium-low and allow mixture to cook until thickened, about 10 minutes. Add carrots, celery and onion to tomato mixture. Reduce heat to low and simmer slowly while stirring. Saute beans with meat stock or water until tender and you feel they are pulling together. Drain beans gently and add to tomato and bean mixture.
Add dried chives, basil, sage and diluted pepper to tomato mixture. Fold over top of bean mixture and refrigerate until liquid in best position. Stir well and repeat with remaining ingredients.
Pour tomato mixture into sun-dried tomato pods and transfer pods onto hot grill for 20 minutes. Serve hot and/or at room temperature.
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