1. Heat oil in a large saucepan over medium heat. Add garlic and cook 30 seconds to 1 minute, or until light golden brown around the edges. Stir in onion and oregano and cook 4 minutes, or until softened. Stir in tomato paste, vinegar and sugar; cook 1 minute.
2. Stir in crushed tomatoes and bring to a simmer over high heat. Reduce heat to medium-low and simmer about 20 minutes, or until thickened slightly, stirring occasionally. Stir in basil. Serve over pasta with cheese, if desired. Use 4 cups sauce to toss with 1 pound cooked pasta.
TIP: This recipe makes more than enough sauce for 1 lb. of pasta. Freeze leftover sauce for another use.
- 7 g Total Fat
- 1 g Saturated Fat
- 490 mg Sodium
- 4 g Protein
- 17 g Total Carbohydrates
- 4 g Dietary Fiber
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Nutritional Information
- 7 g Total Fat
- 1 g Saturated Fat
- 490 mg Sodium
- 4 g Protein
- 17 g Total Carbohydrates
- 4 g Dietary Fiber
Directions
1. Heat oil in a large saucepan over medium heat. Add garlic and cook 30 seconds to 1 minute, or until light golden brown around the edges. Stir in onion and oregano and cook 4 minutes, or until softened. Stir in tomato paste, vinegar and sugar; cook 1 minute.
2. Stir in crushed tomatoes and bring to a simmer over high heat. Reduce heat to medium-low and simmer about 20 minutes, or until thickened slightly, stirring occasionally. Stir in basil. Serve over pasta with cheese, if desired. Use 4 cups sauce to toss with 1 pound cooked pasta.
TIP: This recipe makes more than enough sauce for 1 lb. of pasta. Freeze leftover sauce for another use.