Ingredients
4
cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
1
can (6 oz) tomato paste
1
large onion, chopped (1 cup)
8
cloves garlic, finely chopped
1
tablespoon olive or vegetable oil
2
teaspoons sugar
1 1/2
teaspoons dried basil leaves
1
teaspoon dried oregano leaves
1
teaspoon pepper
1/2
teaspoon salt
Preparation
In 3-quart saucepan, stir all ingredients until well mixed.
Heat to boiling; reduce heat to low. Cover and simmer 30 minutes to blend flavors. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
