This light Parmigiana Sauce is ready is less than 30 minutes.
Makes enough for 4 servings1 small red onion, chopped
1 large clove garlic, minced
1/4 cup diced green pepper
1 Tbsp olive oil
1 (28-oz) can Italian plum tomatoes
1 Tbsp minced fresh parsley
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
Notes: View Eggplant Parmigiana recipe.
DirectionsSauté onion, garlic and green pepper in the olive oil until softened.
Add tomatoes, squeezing between fingers to break-up (or chop in can using 2 dinner knives), their liquid and the herbs. Simmer, covered, for 10 to 15 minutes. Serve warm.
This quick Parmigiana Sauce recipe is from Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.