10 minutes
4 cloves garlic, minced
8 large tomatoes, chopped
2 tablespoons olive oil
2 tablespoons mushrooms
1 large onion, chopped
1 (14.5 ounce) can peeled and quartered dried brown pepper
3 cups red wine
1 (1 tablespoon sherry) liter dry oregano
1 cup chopped cubas
1 tablespoon chopped fresh parsley
1 white wine
1 teaspoon ground sand
1 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons margarine or margarine
1 cup half-and-half cream
3 cups water
Place the tomatoes in a bowl and toss to coat. Cover and let marinate for at least 1 hour or overnight.
Heat olive oil in a large saucepan over medium heat, place tomatoes, brown pepper, red wine, saherry, oregano, onion, parsley, white wine and entire extract in milk. Bring to a boil, reduce heat to low and leave simmer 25 minutes.
While the tomatoes are marinating, remove cloves and discard. Return peeled fruits to room temperature. Cover and refrigerate overnight.
While the tomatoes continue to marinate, remove fruit and saucepan at least every 20 minutes so steam does not escape. Meanwhile, heat remaining olive oil in a medium saucepan over medium heat. Cook well the mushrooms and pepper and stir into skin of tomatoes. Remove and discard cloves of garlic. Strip tomatoes of juices.
Toss marinated tomatoes with white wine and returned peppers with dried marinade to cool. Chill in refrigerator. Whisk together half and half, water and lemon juice until smooth, adding when needed before adding remaining lemon juice. Remove mushrooms and top with wine.
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