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By: Chris D.
| Description: | ||
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Sauces & Seasonings | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 3 | |
| Ingredients: | ||
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1 teaspoon olive oil 1 cup chopped onion 4 each garlic cloves -- minced 0.5 cup dry red wine or 2 tablespoons balsamic vinegar 1 tablespoon sugar 1 tablespoon chopped fresh or 1 teaspoon dried basil 1 teaspoon crushed red pepper 2 tablespoons tomato paste 1 tablespoon Lemon juice 0.5 teaspoon dried Italian seasoning 0.25 teaspoon black pepper 2 each cans diced tomatoes -- undrained (14.5-ounce) 2 tablespoons chopped fresh parsley |
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| Directions: | ||
| 1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup) |
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| Notes: | ||
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