Margherita Sauce

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Oxmoor House


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2 teaspoons olive oil

2 tablespoons thinly sliced shallot (about 1 medium)

2 garlic cloves, minced

1 (28-ounce) can petite-cut diced tomatoes, drained

1/3 cup torn fresh basil leaves (about 12 leaves)

1/4 teaspoon crushed red pepper

1/4 teaspoon dried oregano

2 teaspoons balsamic vinegar

1 tablespoon grated fresh Parmigiano-Reggiano cheese

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