2 tablespoons olive oil
2 onions, cut into 1/4 inch slices
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
4 teaspoons salt
2 teaspoons dried oregano
1 teaspoon dried basil
4 1/2 cups tomato puree
1 1/2 cups chicken broth
2 teaspoons white sugar
2 tablespoons all-purpose flour
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 dash dried oregano
1/4 teaspoon dried basil
1 dash dried minced fresh thyme
1 pinch dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons dried rosemary
2 teaspoons dried marjoram
Heat olive oil in a large skillet over medium heat. Fry onions and roughly chop. Cook onion slices in oil until golden. Transfer to large bowl. Mix garlic, salt, oregano, basil, tomato puree, chicken broth, sugar, flour, oregano, basil, oregano, basil and oregano. Pour into skillet. Sprinkle with red pepper flakes. Cook over medium heat, stirring occasionally, until flour is absorbed. Reduce heat to low, let stand 15 minutes. Stir in rosemary, marjoram and thyme. Bring to a boil. Boil 15 minutes more. Reduce heat to low. Simmer, covered, stirring occasionally, for 5 to 10 minutes.
I added Splenda and a dash of cinnimon. I felt it was a bit too sweet so next time I will try using light sour cream. Will definitely make this again!
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