Marguerite DiMinos' Tomato Sauce
From Yankee Magazine
Sauces Recipes
- ¼ onion, chopped
- 1 garlic clove, chopped
- Pinch of red pepper flakes
- Bay leaves
- Dash of oregano
- 2 tablespoons oil
- 1 medium can of tomato paste
- 1 can of tomatoes (large kitchen ready)
- Salt and pepper to taste
- ¼ to ½ teaspoon basil
Saute onion, garlic, and spices in oil until transparent. Add tomato paste and stir until well blended, Add tomatoes and stir well. Add tomato can of water. Let mixture come to full boil and add salt, pepper, and basil leaves.
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