Ingredients
- 1/2 Onion, diced
- 2 Garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 28 32 oz can of whole peeled tomatoes
- 6 oz can tomato paste
- 18 ounces water
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried basil
- 2 tablespoons sugar (depending on acidity of tomatoes)
- 4 tablespoons (½ stick) unsalted butter
Make it step by step
- On low heat sauté onion for a couple of minutes
- Add garlic & parsley, continue to sauté for another few minutes without letting garlic burn
- Add remaining ingredients and bring to a boil, using two sets of tongs pull apart the whole peeled tomatoes
- Reduce heat and let simmer for 2 hours, stirring every 15 minutes
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by bottomless kitchen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.