Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket.
Ingredients[]
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (28-ounce) can crushed fire-roasted tomatoes, undrained
- 1 (28-ounce) can crushed tomatoes, undrained
Directions[]
- Heat oil in a large saucepan over medium heat,
- Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently.
- Stir in vinegar and remaining ingredients.
- Reduce heat, and simmer 10 minutes.
Yield: 6 cups (serving size: 1/2 cup)