1 cup grape tomatoes
1 teaspoon olive oil
Pinch of salt
1/4 cup diced Vidalia onion
2 cloves garlic
1 cup fire-roasted tomato sauce
1 teaspoon basil
1/2 teaspoon fresh oregano
1/2 teaspoon fresh parsley
1/2 teaspoon fresh thyme
1/2 teaspoon balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon red pepper flakes
1/8 cup kalamata olives
6.5 ounces whole-wheat spaghetti
2 1/2 tablespoons olive oil
1 portobello mushroom, roughly chopped
1/4 cup kalamata olives, roughly chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
4 egg whites
Nonstick cooking spray
6 slices lite Swiss cheese, cut in half
Nonstick cooking spray
12 whole-wheat brioche slider rolls (2 1/2 to 3 inches), top bun scooped out
3 cloves garlic, halved
24 medium fresh basil leaves
12 slices Roma tomatoes
This recipe yeilds extra sauce. Reserve it for another use.
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