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Got this years and years ago and "lost" it in my files. Found it last summer and have been using it ever since. Best with fresh herbs but I use dried when my garden is dormant. Use fresh garlic though! It isn't the same without it! The original recipe called for pureeing all the ingredients in a food processor. We like it better unprocessed with petite diced tomatoes. We also add 1 lb ground beef before simmering. My family is very carnivorous!
- 56 ounces diced tomatoes
- 12 ounces tomato paste
- 1 cup fresh parsley (2 T dried)
- 4 tablespoons fresh oregano (2 t dried)
- 4 tablespoons fresh basil (2 t dried)
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup finely diced onion
- 3⁄4 cup dry white wine (This was in the original recipe but I have never added it.)
- Saute garlic and onion in olive oil until clear and tender. Do not brown!
- Add remaining ingredients and simmer 30 minutes.