?1/2 Cup Reduced-Sodium Vegetable Broth
?1 Cup Finely Chopped White Onion
?4 Cloves Garlic, finely chopped
?1/8 Tsp Crushed Red Pepper Flakes (optional)
?2 Tbsp No-Salt-added Tomato Paste
?2 (15-Ounce) Cans No-Salt-Added Chopped Tomatoes
?1 Tbsp Balsamic Vinegar
?2 Tbsp Thinly Sliced Fresh Basil
?1 Tbsp Finely Chopped Fresh Oregano
?1/4 Tsp Sea Salt
?Freshly Ground Black Pepper (to taste)
1.In a large skillet over medium-high heat, bring broth to a simmer.
2.Add onion, garlic and crushed red pepper and cook until onion is translucent, about 5 minutes.
3.Add tomato paste and cook 1 minute, stirring constantly.
4.Reduce heat to medium, stir in tomatoes and cook about 15 minutes to blend flavors, stirring occasionally to make sure mixture doesn?t stick to the pan.
5.Remove from heat and stir in vinegar, basil, oregano, salt and pepper. Serve warm or chill until ready to serve.