A recipe from Cooking Light that I use on my Chicken Parm.
| 1 | tsp olive oil |
| 1 | cup chopped onion |
| 4 | garlic cloves, minced |
| 2 | tbsp balsamic vinegar |
| 1 | tbsp sugar |
| 1 | tbsp fresh chopped basil |
| ½ | tsp dried Italian seasoning |
| ¼ | tsp black pepper |
| 2-14 | oz cans diced tomatoes, undrained |
| 2 | tbsp chopped fresh parsley |
Heat olive oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute for 5 minutes. Stir in wine and next 6 ingredients (through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stirin the parsley. Yield: 3 cups (serving size: ¾ cup)