Tomato With Red Wine Sauce
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||410 Gram, can|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Teaspoon|
|Chicken||1 Small, crumbled|
|Basil||2 Teaspoon, chopped (fresh)|
|Fresh parsley||1 Tablespoon, chopped|
1.Melt butter in frying pan, add onion and garlic, stir constantly over medium heat until onion is soft.
Add undrained crushed tomatoes, wine, water, tomato paste and stock cube, bring to boil, reduce heat, simmer, uncovered, for 10 minutes.
2.Stir in blended cornflour and extra water, stir constantly over high heat until mixture boils and thickens.
Stir in sugar and herbs.
Serve tomato sauce over hot pasta.