Categories: Main Dishes

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic finely minced
• 1 (28 oz) can crushed tomatoes
• salt and freshly ground black pepper to taste

Directions

1. Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing.

2. Pour in crushed tomatoes and season with salt and pepper to taste.

3. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 – 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Email to a friend | Print this recipe | Back