Rating: 3.75 stars
20 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.

Everyday Food, December 2005

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Recipe Summary test

Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

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  • Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.

Cook's Notes

Serve immediately or freeze in an airtight container for up to two months.

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Reviews (1)

20 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
03/15/2009
I wish nutritional values were given with your recipes Vicki G