Ingredients
2 (14.5 oz) cans stewed tomatoes
1 (6 oz) can tomato paste
4 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano
1 tsp salt (or to taste)
¼ tsp ground black pepper
6 tbsp olive oil
⅓ cup finely diced onion
½ cup white wine
Instructions
- Place stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor and blend until smooth.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
- Stir in the blended tomato mixture and white wine.
- Simmer, stirring occasionally, until the sauce thickens, about 30 minutes.
- Serve over your favorite pasta or store for later use.
Notes
- Substitute chicken broth for white wine if preferred.
- Enhance flavor by browning tomato paste before adding other ingredients.
- Great for freezing—cool completely before transferring to freezer-safe containers.
- Add sugar or fresh basil to balance acidity or boost flavor.
- Use an immersion blender directly in the skillet as an alternative to a food processor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 151
- Sugar: undefined
- Sodium: undefined
- Fat: 11g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: undefined
- Protein: 2g
- Cholesterol: undefined
