- 2 tablespoons olive oil
- 2 tablespoons shallots, minced
- 1/4 dry red wind (like Chianti)
- 1 cup ketchup
- 1 3/4 roasted red bell pepper, pureed
- 1/2 fresh basil, chopped
- 1 teaspoon honey
saute shallots in olive oil. Deglaze pan with wine. Stir in ketchup and pepper puree. Simmer 5-10 minutes over low heat. Mix in basil and honey. Serve over your choice of mild fish, crab cakes or pasta.
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