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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 14 minutes; Cook: 28 minutes Ingredients:
2 (28-ounce) cans italian-style plum tomatoes (such as cento), undrained |
1 tablespoon olive oil |
1/2 cup chopped onion (1/2 small) |
1 tablespoon minced garlic |
1 1/2 teaspoons salt |
1 teaspoon sugar |
4 teaspoons balsamic vinegar |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
1 large basil sprig |
1 oregano sprig |
1 bay leaf |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
Directions:
1. Place 1 can tomatoes with juice in a food processor, and process until smooth. Chop remaining can of tomatoes with juice.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add puréed tomatoes, chopped tomatoes with juice, salt, and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thick. Remove from heat; discard basil and oregano sprigs and bay leaf. Stir in chopped basil and chopped oregano.
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