|
|
|
|
2 servings
Ingredients:
2 tablespoons olive oil3 garlic cloves, minced2 (14.5 ounce) cans petite diced tomatoes1/4 cup tomato paste1/2 teaspoon dried basil1/4 teaspoon dried oregano
Instructions:
Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.Add tomatoes, tomato paste, basil and oregano; bring to a simmer.Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes.Cool and refrigerate.
|
|
|
