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“I like this sauce on everything, and it goes great on my eggplant Parmesan!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rehydrate tomato pieces in enough boiling water to cover for 15 minute drain and discard water.
  2. In a sauce pan, mix oil, garlic, onion, and salt. Cook covered on med heat for 5 minute.
  3. Slice rehydrated tomato into thin strips and add to sauce pan.
  4. Add mushrooms and herbs. cook 5min.
  5. Add water and sugar, bring to a boil.
  6. Add diced tomato and simmer 10 minute.
  7. Add pepper and salt to taste.

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