3 1/2 tablespoons vegetable oil
2 onions, diced
2 cloves garlic, chopped or pressed
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 T minced fresh parsley
2 1/8 t dried oregano leaves
1/4 t dried basil leaves
1 3/4 t salt
1 whole bay leaf
Heat oil over medium heat until hot.
Add onions & saute until onions are clear, about 5 minutes.
Add garlic & cook just until garlic becomes fragrant, about 2 minutes.
Add remaining ingredients & bring to a boil.
Reduce heat to low & simmer uncovered for 30 minutes.
Remove bay leaf & serve (you can puree this in a blender or food processor to your desired consistency).
2 comments:
6lb 4oz can of tomatoes?
I know, I'm an idiot. Give it a try, though. I use 6.25 pounds fresh Roma tomatoes from the farmer's market & I was trying to make it easy for people who don't want to blanch & peel tomatoes. I found 20 ounce boxes (yes, I said boxes) of tomatoes at Scott's & liked it better than canned. They didn't have that "tinny" flavor. Try 6 or 7 14.5 ounce cans & let me know how it comes out (or half the recipe & use 3 cans).
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