From Cooking Light Magazine, December 2004

This recipe goes with Four-Cheese Stuffed Shells with Smoky Marinara. 1 tablespoon olive oil 3 garlic cloves, minced ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh or 2 teaspoons dried oregano 2 teaspoons balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 1 (28-ounce) can crushed fire-roasted tomatoes (Muir Glen), undrained 1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Yield: 6 cups (serving size: ½ cup)

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