New This Month

Chunky Tomato Sauce


Use this chunky tomato sauce in our Baked-Eggplant Parmesan.

Source: Everyday Food, December 2003


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cans whole tomatoes (28 ounces each)
  • 1/4 teaspoon dried oregano
  • Salt and pepper


  1. In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

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