Ingredients Jump to Instructions ↓

  1. 28 ounce tomatoes , including juice

  2. 1 small onion

  3. 1/4 cup extra-virgin

  4. 1 teaspoon salt

  5. Dried herbs (basil, thyme, oregano, bay leaf etc

Instructions Jump to Ingredients ↑

  1. In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month.


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