• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 small yellow onion

  2. Pinch of minced garlic

  3. 1/4 small red bell pepper (diced)

  4. 2 28 oz cans whole marzano tomatoes (Cento)

  5. Large handful of fresh chopped basil leaves

  6. Small handful of fresh chopped oregano leaves

  7. fresh ground black pepper

  8. Fresh ground sea salt

  9. crushed red pepper flakes

  10. Dash of worcestershire sauce (Lea & Perrons)

  11. olive oil

Instructions Jump to Ingredients ↑

  1. Heat olive oil. Add onion and cook over medium to low heat for 2 minutes. Add garlic and bell pepper and cook until onions are translucent and peppers are soft. Add tomatoes, crush and cook for 1/2 hour over low to medium heat. Add the basil, oregano, Worcestershire and red pepper flakes and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.


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