Tomato Chickpea Pesto
AuthorlisaSource: Runner's World
½ diced, medium onion
1 tbsp olive oil
1 minced garlic clove
1 can fire-roasted, crushed tomatoes
1/3 cup water
1 tsp sugar
½ tsp salt and black pepper
1
In a pot, sauté ½ diced medium onion in 1 tbsp olive oil over medium heat until soft.
2
Add 1 minced garlic clove; cook 30 seconds.
3
Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil.
4
Add 1 tsp sugar, and ½ tsp salt, and black pepper.
CategoryOther Vegetables
Ingredients
½ diced, medium onion
1 tbsp olive oil
1 minced garlic clove
1 can fire-roasted, crushed tomatoes
1/3 cup water
1 tsp sugar
½ tsp salt and black pepper
Directions
1
In a pot, sauté ½ diced medium onion in 1 tbsp olive oil over medium heat until soft.
2
Add 1 minced garlic clove; cook 30 seconds.
3
Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil.
4
Add 1 tsp sugar, and ½ tsp salt, and black pepper.
