Yield
6 cups (serving size: 1/2 cup)

How to Make It

Step 1

Place 1 can tomatoes with juice in a food processor, and process until smooth. Chop remaining can of tomatoes with juice.

Step 2

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add puréed tomatoes, chopped tomatoes with juice, salt, and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thick. Remove from heat; discard basil and oregano sprigs and bay leaf. Stir in chopped basil and chopped oregano.

Oxmoor House Healthy Eating Collection

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