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 teaspoon white pepper
1/2 teaspoon crushed red pepper
1 tablespoon plus 1 teaspoon roasted garlic pepper
1 teaspoon granulated sugar
2-1/2 tablespoons tomato paste
1 tablespoon plus 1 teaspoon fresh thyme leaves
4 tablespoons Shiraz red wine
Smoke tomatoes over hickory wood chips for 1 hour to obtain smoky flavor.
Take onions, carrots, celery and garlic and sweat in a stockpot over medium heat until tender. Add remaining ingredients except for the red wine. Puree and bring to a boil. Reduce to a simmer for about 15 minutes. Remove from heat and whisk in the red wine. Hold for serving or refrigerate.