2 cans stewed tomatoes (I used italian style diced tomatoes)
1 (6 oz) can tomato paste
4 Tbsp chopped fresh parsley
1 clove garlic, minced (I use more)
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
6 Tbsp EVOO
1/3 c. finely diced onion
1/2 c. white wine
1. Blend tomatoes, tomato paste, parsley, garlic, oregano, salt, pepper in food processor until smooth
2. Saute onion in EVOO, add tomato puree, and wine.
3. Simmer for 30 minutes.
This sauce is divine….I doubled mine so that I can freeze half of it. It’s almost better the 2nd day when the flavors have been able to “marry.” I also add a little basil to mine….
Advertisement
