 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
4 teaspoons extra-virgin olive oil |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
2 14 1/2-ounce cans diced tomatoes in juice |
4 teaspoons dried marjoram |
1 teaspoon fennel seeds |
Directions:
1. Heat oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes with juices, marjoram and fennel seeds and simmer until flavors blend and sauce thickens slightly, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
|
|