A few words...
MAJOR KEY: You can throw in any additional vegetables you’d like. I like to add fresh peas, spinach or diced up squash.
1/4 cup extra virgin olive oil plus 1 tablespoon
4 stems fresh flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil plus more for garnish
1/2 yellow onion, diced
3 cloves garlic pressed or minced
1 - 28 ounce can of whole tomatoes
Pinch of red pepper flakes
1/4 cup heavy cream, optional
1. Add 1/4 cup olive oil to a high sided sauté pan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
2. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
3. Season with Tastic and red pepper flakes and simmer 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
Serve with pasta or bread. Here’s a gnocchi recipe you might like.
* Tastic Spice is available HERE
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