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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is Jannid's recipe. She served it with brocolli. Apparently it's very versatile. Ingredients:
1/8 tsp sea salt |
1/8 tsp black pepper, fresh ground |
3 tbsp. olive oil |
1/4 c parsley, finely chopped |
2 red onions, medium sized, thinly sliced |
1/2 cup red wine, dry wine |
2 tbsp. vinegar, red wine |
1 tbsp. tomato paste, generous tablespoon |
3/4 tsp. dried oregano |
1/8 tsp. red pepper flakes |
2 tsp garlic, thinly sliced |
28 oz. tomatoes, crushed include liquid |
1/3 cup seedless raisins |
1/3 cup sliced black olives |
Directions:
1. Heat oil in a large skillet over medium high heat. Add parsley, onions, and salt and pepper as you like, stir often til onions are softened and browned (10 minutes or so).
2. Add wine, vinegar, tomato paste, oregano, pepper flakes, and garlic and continue cooking stirring occasionally until it reduces a bit to a lovely glaze (about 4-5 minutes).
3. Stir in the tomatoes with the liquid and bring sauce to a boil. Lower heat to medium low and simmer uncovered stirring every now and then til it thickens a little (about 8-10 minutes).
4. If everyone likes olives, you can add about 1/3 cup of black Sicilian olives at this point or you can set them on the table for people to add as a topping - ditto with pine nuts.
5. Stir in the raisins and simmer a minute or so and serve with broccoli, fried cheese, ravioli, baked potatoes, etc.....
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