Recipe by Michele DiCristofaro MS, RD, LDN


  • Large stock pot 
  • Knife 
  • Cutting board 
  • Large mixing spoon 
  • Immersion blender or blender 


    • 1 Tbsp. olive oil 
    • 1 large onion, chopped 
    • 6 cloves garlic, peeled and chopped 
    • 4 28 oz. cans of crushed tomatoes 
    • 3 Tbsp. salt, or more to taste 
    • Handful parsley with stems 


      1. Warm stock pot on medium heat until warm.  Add oil. 
      2. Once oil is warm, add chopped onion and garlic.  Stir to coat. 
      3. Turn heat to low, cover, and set a timer for 20 minutes.  This allows the vegetables to “sweat” or soften. 
      4. Add crushed tomatoes and stir. Bring the mixture to a boil. 
      5. Take pot off heat, and using an immersion blender, pulse until mixture is completely puréed.  If using a blender, add mixture to blender in batches and return puréed mixture back to pot. 
      6. Add salt and parsley. 
      7. Return pot back to heat, cover partially with lid and simmer on medium-low heat for 2 hours. 


      • Add to your favorite pasta, chicken, or fish dish. 
      • Use as an ingredient for soups, stews, and chilies. 
      • Store in refrigerator for 5-6 days. 
      • Separate broth into individual containers and freeze for later use. Can be frozen for up to 4 months. 

      By: Michele DiCristofaro MS, RD, LDN