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INGREDIENTS:
- 1 onion chopped
- 3 cloves garlic, minced
- 3 T. fresh parsley, chopped
- 6 cups crushed tomatoes in puree
- 1 1/2 cups tomato paste
- 1 1/2 tsp. sea salt
- 1 T. dried basil
- 1/2 T. dried oregano
- 4 T. honey
DIRECTIONS:
Sauté onion, garlic and parsley until limp. Add all remaining ingredients and simmer for 1/2 -1 hour stirring frequently.
Recipe taken from “The Cooking School Cookbook”, by Charise Vierra.
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