Ingredients
2 28-oz. cans diced tomatoes, drained
OR
7 cups fresh tomato cubed
1/2 cup red wine vinegar
1/4 cup bourbon or apple cider
1/4 cup olive oil
4 cloves garlic, minced
2 tsp. dried oregano, crushed
1/2 tsp. cracked black pepper
Preparation
In a saucepan combine tomatoes, vinegar, bourbon, olive oil, garlic, oregano, and pepper.
(I used a cast iron frying pan so the juices evaporated well)
Bring to boiling; reduce heat.
Simmer, uncovered, 35 minutes or until juices are nearly evaporated.
Cool to room temperature.
