This recipe mimics the fresh flavor of garden tomatoes using the convenience of the canned variety.
1 (28-ounce) can whole tomatoes, undrained and chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Place tomatoes in a bowl; crush using back of spoon.
Heat a 2-quart saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring occasionally. Stir in tomatoes, oregano, basil, salt, and pepper; bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 35 minutes or until thick, stirring occasionally. Cool and store in an airtight container in refrigerator or freezer until ready to use.
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