INGREDIENTS

1 Tbsp.  Olive Oil  
18 oz. vol. Red Tomatoes , diced 
6 oz. vol. Sweet Onions , diced 
1 tsp. Fresh Garlic , minced 
1/4 tsp. Crushed Red Pepper Flakes 
1/4 tsp. Kosher Salt  
1 oz. vol. Kalamata Olive  
4 oz. vol. Red Burgundy  
2 tsp. Fresh Parsley , chopped 
2 tsp. Fresh Basil , chopped 

DIRECTIONS

1.) Heat olive oil in sauté pan over medium high heat. Sauté onions and garlic until translucent.

2.) Add tomatoes, and seasonings.

3.) Deglaze with red wine. Reduce wine by 75% and add kalamata olives. Remove from heat and add fresh herbs. Serve warm.