This recipe is part of the recipe for Vegetable Lasagna
Makes 4 cups
|2||cans (28 ounces each) plum tomatoes|
|1||teaspoon olive oil|
|1||medium onion, chopped|
|3||cloves garlic, minced|
|1||tablespoon dried basil|
|1/4||teaspoon black pepper|
- Drain tomatoes, reserving 1/2 cup juice. Seed and chop tomatoes.
- Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Stir in tomatoes, reserved juice, sugar, basil, salt and pepper.
- Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 25 to 30 minutes or until most of juices have evaporated.
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