Heat the olive oil in a Dutch oven over medium-high heat and cook the onion for about 2 minutes, stirring occasionally. Add the tomatoes with juice, apricots, Tabasco, water and kosher salt and bring to a boil. Reduce to medium-low and simmer for 15 minutes. Add more water if the sauce becomes too thick.
Stir in the baked Tabasco Chicken Meatballs and simmer for another 3 minutes. Garnish with Parmesan cheese and serve warm or at room temperatur
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