2 14.5 oz cans stewed tomatoes
1 6 oz can tomato paste
4 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
6 tbsp olive oil
1/3 cup finely diced onion
In a food processor, blender or in a pot using a stick blender, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.
Simmer for 30 minutes, stirring occasionally.
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