INGREDIENTS
2 T Olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (6oz) can tomato paste, no salt added
1/4 cup Red wine
2 cans (28oz each) whole peeled tomatoes, pureed in blender/food processor (can use
crushed)
2 T Agave nectar
1 tsp sea salt
1 (3oz) Parmesan (or parmigiano) cheese rind
1/4 tsp ground black pepper
3 T finely chopped basil

INSTRUCTIONS
1. Heat oil in large saucepan over medium-high heat
2. Add onion; cook, stirring frequently for 5-6 minutes, or until onion is translucent
3. Add garlic and tomato paste; cook, stirring constantly, for 2-3 minutes. Do not let
tomato paste burn!
4. Add wine; cook, stirring constantly, for 2-3 minutes
5. Add tomatoes, agave, salt and pepper. Bring to a boil, stirring frequently. Reduce
heat to low; gently boil, stirring occasionally for 3 minutes.
6. Add cheese rind; cook, stirring occasionally for 1 hour
7. Add basil; mix well