Cherry Tomato Ragu with Polenta
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, smashed
- 2 fresh oregano sprigs
- 2 Tbs. dry white wine
- 1 tsp. red wine vinegar
- 2 Tbs. plus 9 cups water
- 2 1/2 lb. cherry or grape tomatoes, halved or left whole if small
- 1/2 tsp. plus 1 Tbs. salt
- Freshly ground pepper, to taste
- 2 cups instant polenta
- 3 Tbs. coarsely chopped fresh basil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (3 Tbs.)
- Celery stalk (1)
- Cherry or grape tomatoes (2 1/2 lb.)
- Oregano, fresh sprigs (2)
- Shallots, large (2)
- Condiments
- Red wine vinegar (1 tsp.)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (2 Tbs.)
- Pepper, Freshly ground (1)
- Salt (3 1/2 tsp.)
- Pasta & Grains
- Polenta, instant (2 cups)
- Drinks
- Water (146 Tbs.)
- Beer, Wine & Liquor
- White wine, dry (2 Tbs.)
Preparation
Read recipe preparation on williams-sonoma.com
Social Stats
17.4Rating
1-100
1-100
0Tweets
0Facebook
Shares
Shares
0StumbleUpon
Views
Views
21PinterestPins
Recipe Stats
Published July 27, 2012 (6 months ago).
16 people saved this recipe.
