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Marjoram highlights this French-style tomato sauce by giving it a mild, aromatic flavor. Photo credit: Joanne Bruno from Eats Well with Others.
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 teaspoons McCormick® Marjoram Leaves
Heat oil in large saucepan on medium heat. Add mushrooms, onion and garlic; cook and stir 5 minutes.
Stir in tomatoes and marjoram; simmer 30 minutes. Serve over pasta.
(Amount per serving)