3 large garlic cloves
3 oz. shallots, peeled and sliced
1 Tbsp olive oil
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 1/2 cups chicken broth
1/2 tsp apple cider vinegar
1/4 tsp salt
Dash of freshly ground red pepper
2 tbsp fresh basil, chopped
Peel and crush garlic and set aside. Leaving crushed or minced garlic for at least 5 – 10 minutes after crushing Combine shallots, tomatoes, chicken broth, and apple cider vinegar in a blender until smooth. Heat olive oil in a large nonstick saucepan over medium heat. Add garlic and cook about 30 seconds, stirring constantly. Add tomato mixture and bring to a boil. Turn heat off and stir in basil.
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