Ingredients
1/4 cup olive oil
1 1/2 cup chopped bacon
2 lg onions, 1/4" dice
3 green bell peppers, 1/4" dice
5 ribs celery, 1/4" dice
2-6 cloves garlic, minced
1/4 tsp red pepper flakes
1 tbs Creole seasoning
1 tbs dried oregano
2 tbs chopped fresh basil
3 bay leaves
1/4 cup chopped parsley
salt/pepper
1/2 cup dry Chardonnay
1/2 cup dry vermouth
one #10 can diced tomatoes
1 qt water
Preparation
Saute out bacon over med-high to high heat. Add all vegetables except garlic, season and saute until browned, about ten minutes. Add garlic along with herbs and spices. Cook three minutes. Deglaze with the wine and vermouth, scraping up the fond (browned bits), about one minute. Add the tomatoes and water. Bring to a boil then reduce heat and simmer at least three hours, stirring occasionally. Season to taste.
