Spicy tomato sauce
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | mediums | Onions, chopped |
| 4 | Garlic cloves, minced | |
| 1 | can | RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
| 1 | can | Whole peeled tomatoes, cut-up (28 oz) |
| 1 | can | Tomato paste (6 oz) |
| 2 | tablespoons | Dried basil |
| 2 | teaspoons | Dried oregano |
| 1 | tablespoon | Sugar |
| Salt to taste | ||
| Pepper to taste | ||
| ¼ | cup | White wine (opt) |
Directions
In a 3-quart saucepan, over medium-low heat, cook onion and garlic in hot oil until onion is tender; stirring occasionally. Stir in remaining ingredients except wine; heat to a boil, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer 5 minutes. Makes about 1½ quarts sauce.