Chunky Tomato Dipping Sauce (cooked)
Makes about 1 ½ cups of sauce.
Servings: 6
Calories (Estimated): 63kcal
Equipment:
- knife and cutting board
- measuring cups and spoons
- pan
- wooden spoon or silicone spatula
Ingredients:
- 1 ½ tablespoons olive oil
- ½ cup minced white or yellow onion
- 2 teaspoons roasted granulated garlic
- 1 teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon table salt
- 1 can crushed tomatoes (15 ounces)
Instructions:
- Heat oil until shimmering.1 ½ tablespoons olive oil
- Add onion and cook until softened, about 4 minutes.½ cup minced white or yellow onion
- Stir in roasted granulated garlic, oregano, marjoram and salt and cook until fragrant, about 30 seconds.2 teaspoons roasted granulated garlic, 1 teaspoon dried oregano, ½ teaspoon dried marjoram, ¼ teaspoon table salt
- Stir in the crushed tomatoes and simmer, uncovered, for 3 minutes. Let cool for a bit.1 can crushed tomatoes (15 ounces)
- Serve warm.
Recipe notes:
Storage: You can keep this sauce in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
