Ingredients

1 28oz can tomato puree

10 Garlic Cloves cut in 1/3’s

5 Cherry Peppers in Vinegar Chopped with Seeds

2 tablespoons of the vinegar from the CP jar

2 tablespoons extra virgin olive oil

1/2 tablespoon oregano

5 fresh basil leaves

2 dashes salt

5 dashes black Pepper

Preparation

  1. Fry garlic in oil until browned (yes browned)
  2. add Peppers, Puree, vinegar, Oregano, S&P
  3. raise heat to Med cover pot and hard cook for 5 minutes. let it boil
  4. Remove from heat, stir in Basil
  5. serve