2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 tbsp garlic infused oil

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

5 tablespoons olive oil

1/3 cup finely diced carrot

1/3 cup finely diced celery

1/2 cup white wine


In a food processor place Italian tomatoes, celery, tomato paste, chopped parsley, garlic infused oil, oregano, salt, and pepper.

Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes.

Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.

Recipe adapted from: Good Food

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