- 16
- 10 mins
- 40 mins
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Ingredients
- 16 servings (1/2 cup per serving) 0 points
- 1 tablespoon extra virgin olive oil
- 3 cloves of garlic, minced
- 2 (28 oz) cans of crushed tomatoes- no salt added
- 1 1/2 cup water
- 2 teaspoons dried basil
- 2 teaspoons dried fennel seed
- 2 teaspoons dried parsley
- 2 teaspoons salt
- pepper to taste
- red chili pepper flakes to taste
- Optional: Top with fresh chopped basil and grated Parmesan cheese
Preparation
Step 1
Heat the oil in a large Dutch oven or pot. Sauté the garlic.
Add all the other ingredients to the pot and bring to a boil.
Once at a boil, cover and reduce heat. Simmer for 25-30 minutes.
Add optional toppings and serve over your favorite pasta!
Makes about 8 cups.