- Rating:
- Servings:
- 24
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 4 teaspoons Extra Virgin Olive Oil
- 1/2 cup Onion finely chopped
- 2 organic garlic - clove minced
- 2 14 ounce cans Tomato diced in juice
- 4 teaspoons Dried Marjoram
- 1 teaspoon Fennel Seeds
Directions
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.)
