Yield
8 cups (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

Step 3

Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

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