Cooking Instructions
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.
2.
Stir in the
Tomato Paste (2 Tbsp)
and cook for 1 minute.
3.
Add the
Fire Roasted Diced Tomatoes (3 cans)
,
Granulated Sugar (1 tsp)
,
White Cooking Wine (1/2 cup)
,
Chicken Stock (1/2 cup)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cover and simmer on low for 30 minutes.
4.
Stir in the
Butter (1 Tbsp)
,
Fresh Parsley (1/4 cup)
, and
Fresh Basil (1/4 cup)
.
5.
Use what you need for that day and refrigerate or freeze the rest.