Enjoy the bounty of summer’s tomatoes long after summer is over with this healthy recipe.
3 Tbsp. EVOO
1/2 Sweet Onion, diced small
8 Large Tomatoes, peeled and cut into big heat
5 Tbsp. Minced Garlic garlic, and bay leaf.
1 Bay Leaf
1/2 cup Red Wine, Cabernet is a good choice
1 Tbsp. Clover Honey or Agave
2 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Dried Marjoram flakes
1/2 tsp. Kosher Salt
1/2 tsp. Fennel Seeds
1/4 tsp. Dried Red Pepper Chile Flakes
Balsamic Vinegar, or more to taste
Step 1: Heat EVOO in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic and bay leaf. Bring the liquid from the tomatoes to a boil; reduce to med-low and simmer mixture until tomatoes are softened, about 30 minutes.
Step 2: Stir red wine, honey, basil, oregano, marjoram, salt, pepper, fennel seed and chile flakes into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more. Stir balsamic vinegar into the sauce.
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