Wednesday, March 18, 2009

Tomato Sauce For Chicken Parmigiana Fingers

1 large onion
8 fresh ripe tomatoes or a large can of san marzano tomatoes, drained
1/4 cup extra virgin olive oil
3 cloves of garlic, minced

In a food processor, finely mince the onion.

Place a large skillet over medium heat and add the olive oil. When the oil gets hot, add the onions and cook until translucent, about 4 or 5 minutes. Add the minced garlic and cook for 1 minute. Put the drained tomatoes in the food processor and chop, add to the skillet and reduce the heat. Simmer for approximately 45 minutes, or until the sauce thickens a bit.

Makes 2 cups


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