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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1 cup chopped green bell pepper |
1 teaspoon dried oregano |
4 garlic cloves, minced |
1/2 cup dry red wine |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 (28-ounce) cans whole plum tomatoes, undrained and chopped |
1 (6-ounce) can tomato paste |
2 bay leaves |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
2. Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.
3. Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.
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