Here's the recipe from Chef Brian at Zoom Restaurant featured on the MOUNTAIN MORNING SHOW, Wednesday, Sept. 23
1/2 Cup Extra Virgin Olive Oil
1 onion - diced
1 bell pepper - diced
1 Cup sliced mushrooms
2 Tbsp. chopped garlic
1 Cup red wine (Cabernet or Merlot)
2 quarts diced fresh tomatoes
1 quart veggie or chicken stock
3 Tbsp capers
1 Tbsp fresh rosemary
2 Tbsp fresh basil
2 tsp salt
2 tsp black pepper
2 Tbsp brown sugar
In a large stockpot/saucepan, heat olive oil, saute onion & bell pepper until softened.
Add sliced mushrooms, chopped garlic and saute for another 3-5 mins.
Deglaze pan with red wine (cabernet or merlot)
Add tomatoes, veggie or chicken stock and bring to a boil.
Reduce heat to simmer and add capers, rosemary, basil, salt, black pepper and brown sugar.
Simmer 25- 30 mins. to allow tomatoes to break down and flavors to blend.
Remove from heat and serve with pasta or chicken.
Unused sauce may be refrigerated and used for up to 1 week. Recipe makes approx. 3 qts.