Makes: 4 portions
Preparation time: 5 minutes
Cooking time: 25 minutes
1 cane (796 ml) of chopped tomatoes, with juice
2 garlic cloves, choppedà
1 cup of plain yogurt 2% *
1 Tbsp. of extra virgin olive oil
1 medium onion, chopped
200 ml pesto: dried tomatoes **
Heat the oil over low heat in a frying pan, and cook the onion and garlic for 5 minutes.
Add the tomatoes and pesto, and cook over high heat for 10-15 minutes (until the sauce thickens), stirring frequently.
Add the yogurt (cream or milk) and cook for 1-2 minutes.
Season to taste with salt and pepper, remove from heat and place in a food processor or mixer.
* You can use cream or milk if you like a more liquid texture.
** You can replace the dried tomato pesto with that of roasted red peppers.
Add 1/3 cup of Vodka (before step 2) and reduce until half evaporates (increase the heat if necessary) to obtain a Romanof rosé sauce.