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Ingredients
- 2 T olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1- 6oz can tomato paste, no salt added
- 1/4 C red wine
- 2- 28oz cans whole peeled tomatoes (pureed)
- 2 T agave nectar
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1- 3 oz parmesan cheese rind
- 3 T finely chopped fresh basil
Details
Servings 12
Preparation time 40mins
Cooking time 115mins
Preparation
Step 1
1. Heat oil in large saucepan over med-high heat.
2. Add onion; cook, stirring frequently, for 5-6 minutes, or until onion is translucent.
3. Add garlic and tomato paste; cook, stirring constantly, for 2-3 minutes. Do not let tomato paste burn.
4. Add wine; cook, stirring constantly, for 2-3 minutes.
5. Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.
6. Add cheese rind; cook, stirring occasionally, for 1 hour.
7. Add basil; mix well.
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