1 1/2 lb. chicken gizzards, cut into 4 pieces each
1 1/2 oz. corn or olive oil
2 med. yellow onions, cut into pieces
Salt to taste
1/2 tsp. basil powder or 1 basil leaf
1/2 tsp. black pepper
1/4 tsp. hot pepper
5 oz. burgundy wine
6 oz. water
4 fresh tomatoes, chopped

Use 1 1/2 quart pot or larger. Place in gizzards and add enough water to cover them. Boil for 20 minutes, covered. Drain all water. In a skillet place cooked gizzards, oil, onions, salt, basil, black pepper, hot pepper, 3 ounces wine and 3 ounces of water. Cook on medium-high heat for 10 minutes, stirring frequently. Add tomatoes, remaining wine and water. Cook for 20 minutes over medium-low heat, stirring frequently. Remove and serve. Makes 4 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.