Source: Chris Rains, Executive Chef, Wildhorse Saloon 2-3/4 cups diced onions 3/4 cup chopped celery 1/3 cup diced carrots 1-1/2 tablespoons minced garlic 3 pints cherry tomatoes, smoked 1-1/3 cups cooking sherry 3/4 cup olive oil 2 tablespoons salt 1 Read More …