29 oz tomatoes diced with green peppers and onion canned
2 rib celery chopped
2 teaspoons creole seasoning
2 tablespoons flat-leaf parsley fresh chopped
3 garlic cloves minced
2 green onions thinly sliced
1 teaspoon hot sauce
2 tablespoons olive oil
1 teaspoon sugar
Equipment
sauce pan
Directions
Prepare up to 2 days ahead. Saut celery in 2 olive oil in a saucepan over medium heat 3 to 4 minutes until tender. Stir in diced tomatoes, garlic, Creole seasoning, and sugar. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Stir in parsley, green onions, and hot sauce. Store in refrigerator up to 2 days.
