2 (28-ounce) cans Italian-style plum tomatoes (such as Cento), undrained
1 tablespoon olive oil
1/2 cup chopped onion (1/2 small)
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon sugar
4 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 large basil sprig
1 oregano sprig
1 bay leaf
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
How to Make It
Place 1 can tomatoes with juice in a food processor, and process until smooth. Chop remaining can of tomatoes with juice.
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.
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