1/4 c Olive oil
3 cl Garlic; pressed -OR-
1 tb Garlic granules
1 lg Onion; diced on the large
- plate of a "Viadalia Onion
- Chopper"
1/4 ts Dried rosemary
3/4 ts Dried oregano
1/2 ts Salt
1/4 ts Hot red pepper flakes; (opt)
3 lb Chicken breasts, cut up in
- pieces
1/4 c Red-wine vinegar
28 oz Can whole tomatoes w/puree;
- crushed by hand
1/4 c Rough chopped basil leaves -OR-
1 1/2 tb Dried basil; to taste
2 lg Bell peppers; cored, seeded;
- diced on the large plate
- of a "Viadalia Onion
- Chopper"
1 c Sliced mushrooms -OR-
8 oz Can mushroom stems & pieces;
- drained
1 1/2 lb Pasta; cooked
Heat oil, garlic, onion, mushrooms, rosemary, parsley, 1/2
ts oregano, and hot pepper flakes in a large shallow
saucepan over medium heat. Cook, stirring occasionally
until the onions are translucent but not browned. Add to
the crock-pot and turn it on high. Add vinegar.
Meanwhile, crush tomatoes with your hands Add them and the
1/4 ts salt and 1/4 ts oregano. Cook until the tomatoes
have reduced and thickened slightly, stirring once in a
while, about 20 minutes. Throw in a pinch of sugar and
stir to blend. Add to the crock-pot.
Add basil, and peppers. Cook 2 1/2 to 3 hours on high or
turn the crock-pot to low and go to work. The meal will
be ready to eat when you get home.
Adjust seasonings. Serve immediately over pasta.
NOTE: This is as close to a recipe as I could get from
my "by guess and by eyeball" preparation. You could add
some wine and/or Gaeta (salt cured) black olives if you
like. If you add the little salt bombs (olives) watch the
salt very closely. - UDD
