1/2 cup olive oil
2 cloves garlic
1/2 cup red wine
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried chives
4 cups water
1 large tomato, sliced
1/4 cup chopped fresh basil
1/2 cup chopped red onion
1 (10 ounce) can cream cheese
1 tablespoon melted butter
1 cup fresh lemon juice
1/2 cup Italian-style plum tomatoes, drained
1 teaspoon salt
1/2 teaspoon black pepper
In a large bowl, combine olive oil, garlic, red wine, brown sugar, oregano, basil, rosemary, chives, and water. Mix until everything is well combined. Stir in tomato, red onion, and cream cheese.
Pour mixture into a 9x13 inch baking dish. Sprinkle with ricotta cheese. Spread cream cheese over cream cheese mixture and top with butter. Top with lemon juice and Italian-style plum tomatoes.
Drizzle tomato/green salad over top of pasta sauce. Garnish with turkey, tomato, basil, red onion, cream cheese, butter, lemon juice, jelly, and plum tomatoes. Cover and refrigerate overnight. Serve warm.