Ingredients Jump to Instructions ↓

  1. 12 tomato es (4 14 oz. cans) peeled,

  2. 1 tablespoon olive oil

  3. 2-3 garlic cloves, sliced

  4. 2 small onion s, chopped

  5. 1 cup red or white wine

  6. 2 tablespoons oregano , chopped

  7. 2 tablespoons basil , chopped

  8. 2 tablespoons marjoram leaves, chopped sea salt & fresh ground pepper

Instructions Jump to Ingredients ↑

  1. If using fresh tomatoes, place them in a saucepan of boiling water and cook for 1 minute. Drain, peel the skins and chop the tomatoes, reserving any liquid. Heat the oil in a Dutch oven over medium to high heat. Add the onions and cook for 2 minutes; add the garlic and cook for 3 minutes longer, until soft. Add the wine to the onion mixture and mix. Add the tomato, herbs, salt & pepper and bring to a boil. Allow the sauce to simmer for 45 minutes.


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