1/2 cup olive oil
2 tablespoons chopped onion
4 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon Italian seasoning
1 teaspoon dried basil
2 tablespoons chopped fresh parsley
2 tablespoons Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
In a small saucepan, heat olive oil over high heat. Add onion and garlic and saute until onions are golden, about 5 minutes. Add salt, Italian seasoning, oregano, rosemary, Italian seasoning, basil, parsley, Italian seasoning, basil, salt, oregano, basil, salt and oregano. Cover saucepan and cook about 10 minutes.
Stir tomatoes into tomato saucepan, reduce heat to low, simmer gently for 20 minutes.
Pour tomato sauce over pasta and cook another 10 minutes or until sauce is heated through (do not drain).
When pasta is tender, mix with tomato sauce and tomato paste and serve.
The tomato sauce was flavorless and a clumpy tapioca consistency; if I ever do make it again, I would make a roux to add more flavor.
Wonderful condiment! I wouldn't change a thing and I served it to go with chicken. I wasn't sure if it would be sufficient to cover the entire pan. Oh well. Glad I added some extra zucchini and kale. It was fun making different kinds of dressing for different flavors of mushrooms. Thanks!
This sauce is yummy! I m not sure if it is the fresh tomatoes or the dried Italian seasoning that makes this sauce unique. I usually use 4 to 5 lbs of Italian sausage so I am wondering if I could sub that for the 4 oz. of minced fresh Italian sausage? It turned out very well anyway. I have also tried adding 1/2 tsp. of garlic powder and 1/2 tsp. of white pepper. Nothing remarkable and I will leave it out altogether. My husband likes a thick dressing and this was very thin. Next time I might add some seasoning to the tomatoes themselves but I am not sure what the big deal is.
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