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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe recently in Real Simple magazine. It is soooo good!!!!I changed it a little by using crushed canned tomatoes instead of whole or diced. This is so much better than jar sauce and much cheaper!! This is definately the best I've tasted. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, thinly sliced (or chop if you like) |
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can diced tomatoes, undrained |
1/4 teaspoon red pepper flakes |
1 1/2 teaspoons dried oregano |
1 teaspoon kosher salt |
1 teaspoon sugar |
Directions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic and cook until golden but not browned (be careful not to burn), about 1 minute.
3. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar.
4. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole) until the sauce thickens slightly, about 20 minutes.
5. Remove from heat.
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