Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket. This recipe accompanies Four-Cheese Stuffed Shells, or toss it with penne or other tubular shapes.

Barbara Seelig Brown
Recipe by Oxmoor House March 2006

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

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Directions

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  • Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

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