INGREDIENTS
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1 yellow cooking onion, peeled, trimmed of the ends, thinly sliced
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2 cloves of garlic, peeled and pressed or minced
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1 tablespoon olive oil
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1 jar (8.5 ounces) Julienne cut sun-dried tomatoes with herbs in oil, drained, oil reserved
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1 can (6 ounces) tomato paste
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1 1/2 cups water
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1/4 cup red wine vinegar
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1/2 teaspoon dried thyme
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon balsamic vinegar