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Sauces & Seasonings
About 3 cups
10 minutes
20 minutes
Melissa’s Corporate Chefs
The combination of marjoram, a sweeter more floral herb than oregano, and fennel give this a nice change from standard tomato-based pasta sauce. Mangia!
4 teaspoons extra virgin olive oil
1/2 cup organic yellow onions, finely chopped
2 cloves organic garlic, minced
2 (14 ounces) cans tomato, diced in juice
4 teaspoons dried marjoram
1 teaspoon fennel seeds
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.)
