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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red chili flakes
- 1 (28-ounce) can diced tomatoes (I use San Marzano)
- 2 heaping tablespoons julienned sundried tomatoes in oil
- 1 tablespoon red wine
- 3 basil leaves, finely chopped
- 1/2 teaspoon salt
- 2 links hot Italian sausage
- 4 frozen Homestyle Eggo waffles
- 1/2 cup butter, softened
- 1 tablespoon finely chopped rosemary
- 4-8 slices provolone cheese
View Full Recipe at Willow Bird Baking
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