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Ingredients:
¼ cup olive oil
½ an onion grated
3 garlic cloves
½ teaspoon red pepper flakes
1 35-ounce can peeled Italian plum tomatoes, with their liquid
3 tbsps chopped basil – If using dried, 1 tbsp
2 tbsps chopped mint – If using dried, 1 ½ tsp
1 ½ tsps salt
½ tsp pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and sauté until translucent then add the garlic and cook for 1 more minute. Add the tomatoes by hand smooshing them in one at a time. I like to remove the hard stem end. Then add the pepper flakes, basil and mint, salt and pepper. Bring to a boil then lower the heat. Cover, and simmer on the lowest heat for 20 minutes.
¼ cup olive oil
½ an onion grated
3 garlic cloves
½ teaspoon red pepper flakes
1 35-ounce can peeled Italian plum tomatoes, with their liquid
3 tbsps chopped basil – If using dried, 1 tbsp
2 tbsps chopped mint – If using dried, 1 ½ tsp
1 ½ tsps salt
½ tsp pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and sauté until translucent then add the garlic and cook for 1 more minute. Add the tomatoes by hand smooshing them in one at a time. I like to remove the hard stem end. Then add the pepper flakes, basil and mint, salt and pepper. Bring to a boil then lower the heat. Cover, and simmer on the lowest heat for 20 minutes.
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