1 (16 ounce) can red wine
1 tablespoon olive oil
3 cloves garlic, finely diced
2 teaspoons dried oregano
2 teaspoons white sugar
2 tablespoons chili powder
2 teaspoons dried basil
1 tablespoon dried basil leaves
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
1 cup fresh lemon juice
6 tablespoons white wine
In a large saucepan, combine wine, oil, garlic, oregano, sugar, chili powder, basil, thyme, lemon juice, lemon juice, and lemon juice. Bring to a boil over high heat. Reduce a half cup of this mixture to half that amount, cover and simmer for 5 minutes.
Stir the wine mixture into the olive oil mixture. Return to a boil. Stirring often, bring to a partial boil. Reduce heat to medium low, and within 10 minutes, reduce heat to low and let simmer briefly.
In a small bowl, stir the olive oil mixture into the garlic mixture and heat gently, stirring frequently. Remove from heat and stir in the remaining 1 cup olive oil mixture.
Pour sauce mixture into a large saucepan, and bring to a boil. Boil the wine mixture, stirring frequently, for 5 minutes. Remove from heat.
Put cheese, water chestnuts, cherry tomatoes, oil, chili powder, basil, thyme, lemon juice, and lemon juice in the saucepan, stirring occasionally. Bring to a boil, stirring constantly; do not boil. Cover and simmer for an initial 15 to 20 minutes, stirring occasionally. Remove from heat and pour into pie crust. Ice lemon slices, if desired.
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