Balsamic Vinegar (obviously)
Here's what you do:
Heat about 2 tbsp of olive oil in a large pan.
Slice all your vegetables into long strips (cut in half if you need to) and add to pan. Add the onions first, it will help flavor the oil.
Add the can of stewed tomatoes including all the juices. Save the can though.
Fill the can half way with water, then add 2 tbsp of balsamic, 2 tbsp of ketchup and 1 tbsp of agave. Whish it together in the can with a fork. Using the can gets all the juices left in there, plus one less dish to clean!
Add the mixture to the pan and cover for 10 minutes on low heat or until you see the vegetables have softened.
Cook uncovered for an additional 10 minutes to allow the liquids to thicken. Add garlic salt and black pepper to taste.
You can serve this over pasta, with chicken or swordfish.
You'll have plenty for 4 people. And if you have leftovers, it tastes amazing the next day once it's set too!
Let me know if you try this out by leaving a comment below!