YIELD
4 servingsPREP
?COOK
30 minREADY
30 minIngredients
Directions
When fresh tomatoes aren’t in season, here’s a quick way to doctor up canned tomato sauce.
In a non-stick 1-quart saucepan, heat olive oil.
Add onion and garlic and sauté over medium heat until onion is pale golden.
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.
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