Ingredients Jump to Instructions ↓

  1. 2 tablespoons low-sodium tomato paste

  2. 1 medium onion, peeled, finely chopped

  3. 2 cloves garlic, smashed, finely chopped

  4. 1 (28-ounce) can crushed tomatoes

  5. 2 tablespoons fresh oregano,

  6. 1 tablespoon chopped,

  7. 1 left whole

  8. 1 tablespoon arrowroot mixed with

  9. 2 tablespoons water

  10. 2 tablespoons fresh chopped parsley stalks º teaspoon freshly ground black pepper º cup de-alcoholized wine, optional

Instructions Jump to Ingredients ↑

  1. Over medium high heat, brush a large skillet with the oil to coat, add the tomato paste and cook until the color darkens, stirring to prevent scorching—about 5 minutes.

  2. Stir in the onion and garlic and cook 5 minutes, stirring occasionally to prevent scorching. Add the tomatoes with the tablespoon of chopped oregano, bring to a boil, reduce the heat and simmer 10 minutes. Remove from the heat, stir in the arrowroot slurry, parsley stalks, pepper and remaining oregano. A last aromatic splash of de-alcoholized wine is you choice. Serve hot on your favorite pasta or other dish.


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