Recipe information
Yield
makes about 3 1/2 cups
Ingredients
2
tablespoons olive oil
1
medium white onion, chopped
1
/4 cup chopped fresh flat-leaf parsley
One 28-ounce can crushed tomatoes in purée
4
cloves garlic, minced
1
stalk celery, minced
1
teaspoon dried basil
1
/2 teaspoon dried oregano
1
teaspoon salt
3
/4 teaspoon ground black pepper
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Preparation
Combine the oil, onion, and parsley in a large saucepan over medium-high heat. Sauté until the onion turns translucent, 2 to 3 minutes. Stir in the tomatoes, garlic, celery, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, about 20 minutes.