1 cup finely chopped onions
3 tablespoons olive oil or canola oil
1 tablespoon minced garlic
2 28-ounce cans crushed tomatoes
Salt and black pepper to taste
1 to 2 tablespoons minced flat leaf parsley, if desired
Saute onions in oil in a 6-quart saucepan over medium heat, stirring occasionally until golden. Add garlic, cooking one minute more. Stir in crushed tomatoes. Simmer, covered, 15 minutes, stirring occasionally. Season sauce to taste with salt and pepper. Stir in minced parsley if desired.
Yield: 6 cups
Source: J. M. Smucker Co.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.