Makes 4 Cups
- 1 – 28 Ounce Can Imported Diced Italian Tomatoes
- 2 Cloves Garlic, Finely Minced
- 2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 3 Tablespoons Finely Chopped Basil
- ¼ cup of chopped scallions
- Dash of Chipotle Tabasco Sauce
- ½ cup of red wine
Heat the oil in a heavy saucepan over medium heat, and add the garlic and scallions. As soon as the garlic begins to sizzle, but before it takes on color, add the red wine, reduce and add the tomatoes and Chipotle sauce. Turn the heat to high, and as soon as the sauce begins to bubble, put into slow cooker at “low” for about 2 hours.
Tags: tomato sauce
