Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and thinly sliced
- 1 teaspoon Italian seasoning
- 2 (28-ounce) cans diced tomatoes in juice
- 1 (28-ounce) can tomato puree
- 2 tablespoons chopped fresh parsley leaves
Directions
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.
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By rabeen918
Namur
on October 17, 2011
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Very good. Mine turned out a little runnier than I would have liked. May want to add some tomato paste if you prefer a thicker sauce.
I also added 1 tsp. salt and 1 tsp. sugar
By dragonlady777_1...
Hedgesville, WV
on August 15, 2011
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What to do with all those extra garden tomatoes? Use them in here. Also, boy is it hot by the time those tomatoes are ready huh? Saute the garlic onions and herbs then pour it into a slowcooker and deglaze the pan with a splash stock, white or red wine, V-8 juice or even water. This will keep your kitchen cool and save a little bit on that all mighty power bill.
By mismax
Richardson, TX
on June 07, 2011
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This is my go-to marinara sauce. I use San Marzano tomatoes from Italy (not the brand name San Marzano in a white can - that's not a true SM tomato. It freezes really well and we use it on everything from spaghetti to eggplant parmesan.
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