Skillet-Quick Fresh Tomato Sauce

Skillet-Quick Fresh Tomato Sauce

Servings

Makes About 1-1/2 Quarts

Rating


Ingredients
  • Salt and freshly ground black pepper
  • 1 small dry chili pepper, broken
  • 1/2 cup Pompeian Extra Virgin Olive Oil
  • 1/2 tsp. dried marjoram or oregano
  • 1/4 cup fresh basil leaves, cut into a fine julienne
  • 2 large garlic cloves, peeled and finely minced
  • 2 medium-size onions, peeled and finely minced
  • 2 lbs. large ripe fresh tomatoes, peeled, seeded, and chopped
  • 2 Tbsp. fresh parsley, finely minced
Preparation
In a large heavy skillet, heat the Pompeian Extra Virgin Olive Oil over medium heat. Add the chili pepper, garlic and onion, and cook, stirring constantly, until the onion is soft but not brown. Add the tomatoes and herbs and season with salt and pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the tomato juices have reduced. Toss the sauce with your favorite “al dente” cooked pasta. Sprinkle with lots of freshly grated Parmesan and serve hot.
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