I had a ton of chives I needed to get rid of so decided to roast up some tomatoes and add a little flavor and flare. I served this on top of sautéed pork chops, in my low fat, clean potato soup, with toast points, and infused in my chicken dish for a burst of flavor. This versatile basic can last a week and enhance the flavors in your dishes.
Ingredients
1 tbl avocado oil (my pork chops were fried in this and then the remainder was about 1 tbl and sautéed my veggies in this)
4 cloves of fresh garlic minced
1/4 cup onion chopped
1 can all natural diced tomatoes
2 tbl balsamic vinegar
3 tbl chopped chives
you can add some other fresh herbs like oregano and basil
Saute garlic and onion and oil until translucent and nice and toasty. Add in tomatoes and final ingredients. Reduce heat and cover- let infuse and cook down, about 10-15 minutes. Enjoy!
Ingredients
1 tbl avocado oil (my pork chops were fried in this and then the remainder was about 1 tbl and sautéed my veggies in this)
4 cloves of fresh garlic minced
1/4 cup onion chopped
1 can all natural diced tomatoes
2 tbl balsamic vinegar
3 tbl chopped chives
you can add some other fresh herbs like oregano and basil
Saute garlic and onion and oil until translucent and nice and toasty. Add in tomatoes and final ingredients. Reduce heat and cover- let infuse and cook down, about 10-15 minutes. Enjoy!