Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.
This recipe goes with Baked Rigatoni with Beef
Cooking Light APRIL 2000
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.
Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.
Go to full version of