3 tablespoons olive oil
1 large yellow onion, chopped
1/2 cup chopped fresh parsley
1 28-ounce can crushed tomatoes
2 15-ounce can tomato sauce
1 large can tomato paste
4 cloves garlic, minced (optional for phenopypes A, D, and F)
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
Directions
In a stock pot, combine all ingredients and simmer on low 30 minutes. Stir when needed to prevent scorching. Sauce can be stored be frozen in air-tight containers up to 8 weeks.
Use
Sauce