Southwestern Marinara
  • 2 (14 oz) cans tomatoes, chpd
  • 1 small onion, chpd
  • minced garlic, to taste
  • 1 stem or more, fresh basil, chpd (just the leaves)
  • 8 stems or more, fresh cilantro, chpd (just the leaves)
  • 2 tsp olive oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper (may want to use less)
  • 1/4 - 1/2 tsp crushed red pepper flakes
  1. In a large skillet, saute the onion and garlic in olive oil.
  2. Chop the basil and cilantro. Add all of the above ingredients (except the basil and cilantro)to the skillet and bring to a boil. Lower heat, cover and simmer for about 45 minutes.
  3. Remove cover for the last 10-15 minutes to thicken, if desired.
  4. Add the basil and cilantro during the last 5 minutes of cooking.
  5. Serve over hot, cooked cheese tortellini or pasta.
  6. Using a pizza cutter to cut up the basil and cilantro works very well.