- 28 ounce can peeled, diced tomatoes (Italian recipe with garlic, oregano, and basil)
- 6 ounce can tomato paste (Italian recipe)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Mix ingredients together in a glass bowl or blender. Do not cook. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Makes 4 cups.