Garlic Herb Marinara
Generous fresh herbs and rustic texture make this sauce rich and beautiful. Just use canned tomatoes and carrots for this quick and simple sauce that’s excellent served over pasta or roasted chicken.
3 Tbsps. olive oil, divided
1½ cups diced onion
4 cloves garlic, minced
1 can (28oz.) Del Monte® Petite Cut Diced Tomatoes, drained
1 can (8.25oz.) Del Monte® Sliced Carrots, drained and mashed roughly with a fork
2 Tbsps. tomato paste
¼ cup chopped fresh basil [or 4 tsp. dried basil]
1 Tbsp. chopped fresh oregano [or 1 tsp. dried oregano]
Salt and black pepper, optional
Heat 1 Tbsp. oil in a large saucepan over medium heat. Cook onion 4 minutes or until translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly.
Stir in tomatoes, carrots and tomato paste. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 30 minutes or until onion is very tender. Remove from heat.
Stir in basil and oregano and season to taste with salt and pepper, if desired.
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