| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive Oil |
| 1 | Garlic clove finely chopped | |
| 16 | oz | Can tomato sauce |
| 1 | Onion – finely chopped | |
| 2 | T | Fresh Parsley – freshly |
| Chopped and divided | ||
| 1 | t | Sugar, optional |
| 1 | T | Basil, Oregano or Marjoram |
| finely chopped | ||
| Pepper – freshly ground | ||
| Salt to taste, optional |
INSTRUCTIONS
When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. This sauce came from the cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce Pan. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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