1/2 cup olive oil
1 large head garlic, minced
1 onion, chopped into thin strips
1 large green bell pepper, chopped
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon paprika
1 green bell pepper, chopped
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons white sugar
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
In a medium saucepan, cook and stir garlic until translucent. Mix in onion, bell pepper and olive oil. Simmer briefly, stirring. Stir in garlic powder, salt, paprika, green pepper, olive oil, garlic oil, and garlic powder. When mixture starts to thicken, add golden raisins, Caesar, pepper and olive oil mixture. Bring to a low boil and cover. Simmer until sauce has thickened, about 10 minutes.
Stir in tomato sauce, Italian seasoning and brown sugar. Bring to a low boil and cook about 8 minutes, stirring frequently. Remove from heat and stir in rosemary, basil and oregano. Return sauce to a slow simmer. Slowly stir in tomato sauces while remaining moist. Adjust the simmer time based on the size of your saucepan and the amount of chicken. Serve chicken over spaghetti sauce, using a spoon to keep sauce moist.