We slathered Jillena’s 5-star Yummy Honey Mustard on top. This tasty main dish salad is made by drizzling dressing over a bed of fresh greens and air-fried chicken pieces. Up to a week, cover and refrigerate the dressing. makes approximately 1 1/3 cups of dressing.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- ΒΌ cup finely chopped onion
- 3 tablespoons minced garlic, or more to taste
- 3 (14.5 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon ground basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon ground oregano
- 2 large bay leaves
- 1 pinch white sugar
- 1 pinch ground cinnamon
Instructions
- Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.
- Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
- Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.
- You can also cook this in a large pot or Dutch oven instead of a slow cooker. Adjust cooking time as needed.
- If you have to cook it longer don’t worry, it’ll be fine. I’ve done it up to 10 hours. If cooking in a hurry, let simmer on medium-low heat for 10 to 15 minutes so flavors will blend and the alcohol in the wine burns off.