2 small cans of tomato extract
2 cans of water or broth (same measurement as extract)
2 tablespoons of olive oil
1 minced garlic clove
1/4 cup of finely chopped parsley
salt to taste
1/4 cup of chopped fresh cilantro
1/2 tablespoon of grated lime zest
1/4 cup of grated Parmesan cheese
2 small cans of tomato extract
2 cans of water or broth (same measurement as extract)
2 tablespoons of olive oil
1 minced garlic clove
1/4 cup of finely chopped parsley
salt to taste
1/4 cup of chopped fresh cilantro
1/2 tablespoon of grated lime zest
1/4 cup of grated Parmesan cheese
Cook the garlic and salt in olive oil until softened
Add remaining ingredients, let it simmer, cover, and cook slowly for 15 minutes
Best used over leftover meatball or steak dishes
