Ingredient:
1/4 cup olive oil
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
1/2 tsp salt
1/2 tsp Italian seasoning
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
2 tbsp balsamic vinegar
1/2 tsp sugar
1 carton (32 oz) Progresso chicken stock
1/4 cup thinly sliced fresh basil leaves
1/4 cup shredded Parmesan cheese
Method:
In 12-inch skillet, heat olive oil over medium-high heat. Add onions, carrots, celery, salt and Italian seasoning. Cook 12 to 15 minutes, stirring frequently, until vegetables soften and begin to brown. Add garlic; cook 30 seconds. Stir in tomatoes, vinegar and sugar; cook 4 to 6 minutes or until liquid evaporates.
In 4-quart saucepan, place stock; stir in tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 5 minutes to combine flavors. Top with basil and Parmesan cheese.
To freeze: Follow directions in Step 1. Remove from heat; cool 10 minutes. Transfer to two 1-quart resealable freezer plastic bags; freeze up to 3 months. When ready to serve: In 4-quart saucepan, add stock and contents of both bags of frozen tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 8 to 12 minutes, breaking up frozen mixture with spatula, until mixture thaws and begins to simmer. Cook 5 minutes longer to combine flavors. Top with basil and Parmesan cheese.
1/4 cup olive oil
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
1/2 tsp salt
1/2 tsp Italian seasoning
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
2 tbsp balsamic vinegar
1/2 tsp sugar
1 carton (32 oz) Progresso chicken stock
1/4 cup thinly sliced fresh basil leaves
1/4 cup shredded Parmesan cheese
Method:
In 12-inch skillet, heat olive oil over medium-high heat. Add onions, carrots, celery, salt and Italian seasoning. Cook 12 to 15 minutes, stirring frequently, until vegetables soften and begin to brown. Add garlic; cook 30 seconds. Stir in tomatoes, vinegar and sugar; cook 4 to 6 minutes or until liquid evaporates.
In 4-quart saucepan, place stock; stir in tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 5 minutes to combine flavors. Top with basil and Parmesan cheese.
To freeze: Follow directions in Step 1. Remove from heat; cool 10 minutes. Transfer to two 1-quart resealable freezer plastic bags; freeze up to 3 months. When ready to serve: In 4-quart saucepan, add stock and contents of both bags of frozen tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 8 to 12 minutes, breaking up frozen mixture with spatula, until mixture thaws and begins to simmer. Cook 5 minutes longer to combine flavors. Top with basil and Parmesan cheese.
