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2 T. olive oil <\/span><\/p>\n 3 garlic cloves, minced <\/span><\/p>\n 2 (14.5 ounce) cans petite diced tomatoes <\/span><\/p>\n 1\/4 C. tomato paste <\/span><\/p>\n 1\/2 tsp. dried basil <\/span><\/p>\n 1\/4 tsp. dried oregano <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate. \u00c2\u00a0<\/span>Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. olive oil 3 garlic cloves, minced 2 (14.5 ounce) cans petite diced tomatoes 1\/4 C. tomato paste 1\/2 tsp. dried basil 1\/4 tsp. dried oregano \u00c2\u00a0 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate. \u00c2\u00a0Put a portion of dip…<\/p>\n