Prep time 5 minutes

Cook time 35 minutes


1/4 cup olive oil
4 garlic cloves, thinly sliced
1 cup diced onion
3/4 tsp. dried oregano
1/4 cup Contadina® Tomato Paste or Tomato Paste with Basil, Garlic and Oregano
1 Tbsp. red wine vinegar
1 tsp. granulated sugar
2 cans (28 oz. each) Contadina® Crushed Tomatoes
1/2 cup thinly sliced fresh basil leaves
Grated Parmesan cheese, for serving (optional)


  1. Heat oil in a large saucepan over medium heat. Add garlic and cook 30 seconds to 1 minute, or until light golden brown around the edges. Stir in onion and oregano and cook 4 minutes, or until softened. Stir in tomato paste, vinegar and sugar; cook 1 minute.

  2. Stir in crushed tomatoes and bring to a simmer over high heat. Reduce heat to medium-low and simmer about 20 minutes, or until thickened slightly, stirring occasionally. Stir in basil. Serve over pasta with cheese, if desired.  Use 4 to 4 1/2 cups sauce to toss with 1 pound cooked pasta.

TIP: This recipe makes more than enough sauce for 1 lb. of pasta. Freeze leftover sauce for another use.

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