Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 small onion, (chopped)
  • 1 teaspoon minced garlic ((about 2 cloves))
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 1/2 cups chicken stock
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarse kosher salt, (plus more to taste)

Instruction

  • Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for 30 seconds.
  • Reduce heat to medium and add the diced tomatoes, tomato paste, chicken stock, basil, parsley, red pepper flakes and salt. Simmer until reduced slightly, about 10 minutes, stirring occasionally.
  • Use an immersion blender (or regular blender) to blend the sauce to your desired consistency. I like my sauce fairly blended, but I know some others like it chunky.
  • Taste and season with more salt, if needed. Serve immediately or let it cool down completely before placing it in an airtight container to store in the refrigerator.