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