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Ingredients |
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1/4 cup extra virgin olive oil
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1/4 medium onion, diced (about 3 tablespoons)
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4 cloves garlic, sliced
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3 28oz. cans whole, peeled tomatoes, roughly chopped
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3 sprigs fresh thyme
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1 small bunch fresh basil, leaves chopped
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2 teaspoons kosher salt
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freshly ground black pepper
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Instructions |
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Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring until lightly browned, about 5 minutes.
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Add the tomatoes, the herb sprigs, and basil. Bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened.
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Remove and discard the herp sprigs. Stir in the salt and season with pepper, to taste.
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Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
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Originally Submitted
7/3/2008
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You can add this Quick Marinara Sauce recipe to your own private DesktopCookbook.
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