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This is my go-to sauce for anything. You can toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal.

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By Del Sroufe,

Ingredients

  • 1 medium yellow onion, peeled and diced small
  • 6 cloves garlic, peeled and minced
  • 6 tablespoons basil, minced
  • 2 tablespoons oregano, minced
  • One 28-ounce can diced tomatoes, pureed
  • Salt to taste

Instructions

  • Place the onions in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking to the pan.
  • Add the garlic, basil, and oregano and cook for another 3 minutes. Add the pureed tomatoes and salt and cook, covered, over medium-low heat for 25 minutes.

Comments (1)

(5 from 1 vote)

Recipe Rating

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Chris

Made this with fresh tomatoes and it was great. Have frozen lots too.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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