1 yellow onion, diced
1/3 pound butter, margarine or canola oil
1/3 cup garlic, chopped
2/3 cup sherry
2 pounds Smoked Tomato Field Roast, chopped
1/2 pound butter or margarine
1 tablespoon sugar
2 teaspoons oregano
Juice and zest from 1/2 lemon
1 teaspoon black pepper
1 teaspoon salt
1/2 cup water
Servings: 16
1. Slowly sauté the onions, butter and garlic in a covered sauce pan.
2. Uncover, turn up heat and add the sherry. Cook for awhile to boil off alcohol - 3 minutes.
3. Roughly chop Field Roast.
4. Place Field Roast, onion/sherry mixture and the rest of the ingredients into a Cuisinart. Process until smooth.
5. Place in refrigerator for 4 hours before serving. You may need to loosen with a little water before serving.
Servings: 16
1/3 pound butter, margarine or canola oil
1/3 cup garlic, chopped
2/3 cup sherry
2 pounds Smoked Tomato Field Roast, chopped
1/2 pound butter or margarine
1 tablespoon sugar
2 teaspoons oregano
Juice and zest from 1/2 lemon
1 teaspoon black pepper
1 teaspoon salt
1/2 cup water
Servings: 16
1. Slowly sauté the onions, butter and garlic in a covered sauce pan.
2. Uncover, turn up heat and add the sherry. Cook for awhile to boil off alcohol - 3 minutes.
3. Roughly chop Field Roast.
4. Place Field Roast, onion/sherry mixture and the rest of the ingredients into a Cuisinart. Process until smooth.
5. Place in refrigerator for 4 hours before serving. You may need to loosen with a little water before serving.
Servings: 16
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