1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1 15-ounce can tomato sauce
1 1/2 teaspoons dried basil, crumbled
3/4 teaspoon dried oregano, crumbled
3 tablespoons chopped fresh parsley
Grated Parmesan cheese
Instructions
Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, basil and oregano. Cover and cook 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Garnish with remaining parsley. Serve, passing Parmesan separately.
Originally Submitted
10/29/2010
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