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Epicurious

Tomato-Marjoram Sauce

3.8

(2)

Recipe information

  • Yield

    Makes about 2 1/4 cups

Ingredients

4 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
4 teaspoons dried marjoram
1 teaspoon fennel seeds

Preparation

  1. Heat oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes with juices, marjoram and fennel seeds and simmer until flavors blend and sauce thickens slightly, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

TagsSauceCanned TomatoTomatoVegetableMarjoramHerbs & SpicesGarlicRoot VegetableDinnerLunchNut FreeGluten FreeDairy FreeVeganVegetarian30 Minutes or Less5 Ingredients or FewerSimmerBon Appétit
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