Express goodbye to shocked marinara sauce! This recipe requires 20 minutes and can be used as a base for pasta, lasagna, chicken parmesan or any Italian dish. Save it in the cooler for up to seven days!
Serving size: 4
Arranging time: 10 minutes
Cook time: 22 minutes
Trimmings:
2 tablespoons canola oil
1/2 cup white onion, diced
2 teaspoons garlic, diced
1 12-ounce can stripped and diced tomatoes
1/4 teaspoon of red pepper bean stew chips
1 1/2 teaspoons salt
1/4 teaspoon dull pepper
1/2 cup vaguely stuffed basil, sliced
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Arranging
Heat canola oil over medium-extreme focus in a huge stockpot. Decrease fire to medium-low power, add the onions and garlic then, cook until clear, around 5-6 minutes. Add tomatoes, red pepper stew chips, salt and pepper. Combine as one, and let cook for 12 to 15 minutes. Add the hacked basil. Cook for an additional 2 minutes.
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