1 (14 ounce) can dry white wine
1 (15 ounce) can stewed tomatoes, drained
6 carrots, thinly sliced
4 onions, sliced
1 (1.5 fluid ounce) jigger lemon juice
1 (14 ounce) can cherry pie filling
1 egg
1 1/2 teaspoons salt
1 tablespoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon dried basil
Preheat the oven to 375 degrees F (190 degrees C).
In a large pot, combine dried tomatoes, carrots, onions, lemon juice, cherry pie filling, egg, salt, oregano and basil. Bring to a boil, reduce heat to low and simmer for about 20 minutes.
Remove the mixture from heat and stir in the shell of the lemon pie filling. Pour into the pot and stir gently to submerge.
Bring a large saucepan of water to a boil. Add the wine and let simmer for 30 minutes to deglaze the bottom of the pot.
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