Spaghetti Sauce

Servings: 1 pot

Prep Time: 20 minutes

Total Time: 1 hr 30 minutes

Source: Andy Hubner

Ingredients

4 large cans San Marzano Peeled Tomatoes

1 large can tomato paste

1 large onion diced

4 garlic cloves minced

2 tsp each of basil, oregano

1 tsp each of Italian seasoning, red pepper

2 Tbsp parsley

1 Tbsp caldo (chicken bouillon)

1/2 - 1 tsp black pepper

Directions

Saute onion in olive oil. When softened, add garlic and be careful not to burn and cook for a minute or so. Add tomato paste and cook off the liquid. This takes about 30 seconds - 1 minute.

Blend lightly two of the cans of tomatoes. Leave chunky. Add to above mixture. Break up the other two cans of tomatoes with your hands and add to the sauce. Rinse out the cans to collect remaining juice with about 1/2 can of water. Add this to the sauce.

Stir in all of the spices and let simmer for at least an hour with the lid partially off to all sauce to thicken.

Use with meatballs, Italian sausage, lasagna, chicken, pizza, baked ziti ...