PREP TIME
10 mins
COOK TIME
10 mins
COURSE
Savory Recipes ,
Soup Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
International Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
1
30 oz. can tomato sauce
-
1
16 oz. can tomato sauce
-
2
16 oz. cans of petite cut diced tomatoes
-
3
shallots, chopped
-
0.5
cup
tomato juice
-
2
cloves garlic, minced
-
0.75
cup
light coconut milk
-
0.25
cup
white cooking wine
-
0.25
cup
fresh basil, chopped
-
Olive oil for sautéing
-
Black pepper to taste
- In a medium saucepan, sauté the shallots and garlic in olive oil over medium heat until shallots are transparent.
- Add the cooking wine and continue to cook until wine is reduced.
Stir in the rest of the ingredients and let it simmer over medium - low heat for 20 minutes.
- You can add more coconut milk to taste.
- Served hot.
KEYWORD
not defined