Italian Tomato Sauce

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IngredientsSauce Italian Tomato

  • 2 tablespoons olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 large cloves garlic, finely chopped
  • 2 cans (14 ½ ounces each) whole tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 1 tablespoons chopped fresh or 1 teaspoon dried oregano leaves1/2 teaspoon salt
  • ½ teaspoon fennel seed
  • ¼ teaspoon fresh ground black pepper


  1. Heat oil in 3 quart saucepan over medium heat.
  2. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally
  3. Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors.  Heat to boiling; reduce heat. Cover and simmer 45 minutes.
  4. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
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