1 1/2 cups all-purpose flour
2 1/2 cups red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried basil
1 tablespoon dried rosemary, crushed
1 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1 tablespoon dried sage
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried basil
In a medium saucepan, combine flour, vinegar, olive oil, oregano, basil, rosemary, sage, rosemary, basil, crushed rosemary, basil and crushed basil. Simmer over low heat for 1 hour.
Remove from heat and stir in wine vinegar, oil, oregano, basil, rosemary, sage, rosemary, basil and crushed basil. Heat through and serve with pasta and rice.