Roasted-Vegetable and Wine Sauce

Name: Roasted-Vegetable and Wine Sauce
Ingredients: 1 large leek (white and pale green parts only), halved lengthwise; 5 carrots, quartered; 1 head garlic, separated into cloves and peeled; 2 red bell peppers, quartered; 1 pound plum tomatoes, halved; 1 fennel bulb, stalks discarded and bulb quartered; 2 large onions, quartered; 2 tablespoons olive oil; 1 cup boiling water; 1/2 ounce dried porcini mushrooms (1 cup); 1 (4-inch) piece celery; 4 parsley stems; 1 large thyme sprig; 8 black peppercorns; 2 Turkish bay leaves or 1 California; 1 cup dry red wine; 4 quart water; 1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces); 1/2 stick unsalted butter; 1/3 cup all-purpose flour; Equipment: cheesecloth; kitchen string

Roasted-Vegetable and Wine Sauce was pinched from <a href="http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-and-Wine-Sauce-240602" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 large leek (white and pale green parts only), halved lengthwise

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5 carrots, quartered

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1 head garlic, separated into cloves and peeled

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2 red bell peppers, quartered

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1 pound plum tomatoes, halved

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1 fennel bulb, stalks discarded and bulb quartered

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2 large onions, quartered

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2 tablespoons olive oil

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1 cup boiling water

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1/2 ounce dried porcini mushrooms (1 cup)

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1 (4-inch) piece celery

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4 parsley stems

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1 large thyme sprig

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8 black peppercorns

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2 Turkish bay leaves or 1 California

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1 cup dry red wine

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4 quart water

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1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)

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1/2 stick unsalted butter

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1/3 cup all-purpose flour

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Equipment: cheesecloth; kitchen string

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