Recipe courtesy of Ellie Krieger
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
3 cups, serving size: 1/2 cup

Nutrition Info

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped*
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 basil leaves, coarsely chopped or torn
  • Salt and freshly ground black pepper

Directions

In a large saucepan heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper.

Cook's Note

* An easy way to chop the tomatoes is to cut them up with scissors while they are in the can

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