a dash of red wine vinegar, waited a minute, and
added a pack (since Liz said we should avoid cans more often) of diced tomatoes. A little salt and pepper, more red pepper spice. That was it. We let the sauce simmer a good twenty minutes till the taters were done.
With plenty of time on our hands we decided to add a chopped salad. A medley of what the kitchen had to offer, really (here is a quick how-to).
Last but not least we turned to the grill and gave the meat about ten minutes.
Voila! This should do well on the 4th of July, we thought.