Cooking Instructions
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Step 1
Sweat the
Yellow Onion (1)
until they are soft but still have a slight bite and then add the
Garlic (5 cloves)
for 30 seconds. Be careful to not overcook the garlic or it will end up with a bitter and burnt taste.
Step 2
Stir in the
Tomato Paste (35 g)
and cook for 1 minute.
Step 3
Add the
Fire Roasted Diced Tomatoes (3 cans)
,
Granulated Sugar (4 g)
,
White Cooking Wine (120 mL)
,
Chicken Stock (120 mL)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Cover and simmer on low for 30 minutes.
Step 4
Stir in the
Butter (15 g)
,
Fresh Parsley (10 g)
, and
Fresh Basil (5 g)
.
Step 5
Use what you need for that day and refrigerate or freeze the rest.
