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This chunky sauce has texture that provides a boost of flavor to your ravioli.
2 tablespoons Gefen Olive Oil
1 medium onion, chopped
3 cloves garlic, minced
coarse salt
ground Gefen Pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 (28-ounce) can whole tomatoes
1 (28-ounce) can crushed tomatoes
2 cups Gefen Marinara Sauce
1 and 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Heat oil in a large saucepan over medium heat.
Add onion and garlic and season with salt and pepper; cook, stirring occasionally, until softened, about five minutes.
Add thyme, tomatoes, and marinara sauce.
Bring to a boil, then reduce heat and simmer, breaking up tomatoes with spoon, until sauce is thickened.
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