3 green onions, sliced
1/3 cup olive oil
1 pound whole celery, cut into small chunks
1 leaf Italian parsley, trimmed, seeded and cut into 1/2 inch strips
1 teaspoon crushed red pepper flakes (optional)
1 cup red wine
1 medium tomato, sliced
1/2 medium onion, minced
2 green onions, sliced into 1/3 cup slices
1 teaspoon white sugar
1/8 teaspoon salt
1 cup white vinegar
1 cup crushed tomatoes
4 cups water
1 1/2 tablespoons red wine vinegar
2 tablespoons honey
In a medium skillet, heat the olive oil over medium heat. Saute the green onions and celery for 5 minutes, or until tender. Stir in olive oil, celery and parsley; cook, stirring occasionally, for 2 minutes. Stir in crushed red pepper flakes, lemon juice and sugar. Bring to a rapid boil, stirring often, until sugar is dissolved. Reduce heat to low; stir in vinegar, Worcestershire sauce, tomato paste, onion flakes, caramelized wine, tomatoes and water. Lower heat to low; simmer over medium heat for 1 minute.
Add vinegar, lemon juice and salt to skillet and continue to cook over medium heat for 10 minutes. Stirring occasionally, bring to a quick boil. Reduce heat to medium and continue to heat for 1 minute or until all liquid is completely absorbed. Remove from heat and stir in vinegar, Worcestershire sauce, tomato paste, onion flakes and concentrated white sugar. Stir well. Cook, stirring occasionally, for 2 minutes.
Adjust seasoning salt to taste and pour over vegetables. Top with parsley slices. Serve immediately.
Ok so I didn't follow the recipe exactly... I didn't use green onions or garlic because I don't like them and didn't have them. I used red bell pepper, added 1/2 tsp. cumin, 1/2 tsp. salt, and 1/2 tsp. garlic. I thought it was good, but wouldn't put into words how it tasted. We will make this again.
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