Chile-flavored oil is the secret ingredient to this robust dish, made easy with Muir Glen organic diced tomatoes.
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If you can’t find chile-flavored (often called chile-infused) olive oil, add 1 small seeded red chile to 2 tablespoons extra-virgin olive oil. Remove and discard the chile prior to using the oil. Another option is to use plain olive oil and add 1 teaspoon crushed red pepper flakes with the rosemary and garlic.
If you don’t have fresh rosemary on hand, you may substitute 2 teaspoons dried rosemary leaves, crushed.
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