1/4 cup packed fresh parsley
1/4 cup olive oil
4 crushed garlic cloves
4 onions, coarsley chopped
5 1/2 oz. can tomato paste
2 tsp. dried basil
1 tsp. oregano
1/4 tsp salt
1/4 tsp. freshly ground pepper
1 to 2 tsp. crushed red pepper flakes
2 – 28 oz cans whole tomatoes w/ juice
1. Chop fresh parsley. Heat olive oil in a large saucepan. Set over medium low heat. Stir in parsley and crushed garlic. Cook parsley-garlic mixture, stirring almost constantly for about five minutes.
2. Stir chopped onions into saucepan. Continue cooking and stir often. Cook for about 10 minutes. This slow cooking process over medium low heat brings out the sweetness in the onions.
3. Add tomato paste, basic, oregano, salt, pepper and pepper flakes. Stir for two minutes. Stir in tomatoes, plus juice and break up tomatoes with fork as you stir. Simmer, uncovered and stirring often over medium low heat for 45 minutes.
Brought to you by Angelica Howland owner of bakery Scrumptious Angel!