1pintgrape tomatoescan substitute with cherry, Campari, or San Marzano or a mixture of all
½bunchgreen onionssliced
1clovesgarlicminced
½lemonsliced
2stalkscelerysliced
¼teaspoonhot red pepper flakes
⅛teaspoonbrown sugar
½cupchicken broth
3tablespoonwhite wine
salt and pepper to taste
Instructions
Preheat a fry pan to medium heat. Add the green onions, celery, and lemon slices. Saute until the onions and celery are softened. Add the garlic and saute until fragrant.
Add the tomatoes, hot red pepper flakes, brown sugar, salt, and pepper. Cook until broken down or about 15 minutes.
Deglaze the pan with the wine, and cook for a few minutes to reduce to half. Add in the chicken broth and simmer for 5 minutes.
Serve immediately, or store in an airtight container for up to one week.
Notes
Note the sugar can be omitted
If you do not want to use the wine then it can be left out. Instead use the chicken broth to deglaze the pan, and continue with the recipe.