| 10 | 85 | 34 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 10 min | 14 |
| 2 can | San Marzano Style Crushed Tomatoes (28 oz can - or crushed tomato of choice) |
| 1 cup chopped | Sweet onion (finely) |
| 3 clove(s) | Garlic (minced) |
| 4 leaf | Basil, fresh (or 1 1/2 tsp dry basil) |
| 2 tbsp | Parsley, fresh (or chopped or 2 tbsp dried) |
| 1 1/2 tbsp | Oregano, dried |
| 1 tsp | Kosher salt |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Cane sugar ((to balance tomato sauce acidity (optional)) |
| 1 tbsp | Olive Oil, Extra Virgin |
01) Coat the bottom of a large pot with olive oil. Saute' the onion and garlic until tender.
02) Add the tomatoes, parsley, oregano, salt, pepper, sugar and stir (sugar is optional; however, it helps to reduce the acidity of the tomatoes)
03) Cook on medium heat for 60 minutes. Stir two or three times while cooking. Add the basil and cook for 10 additional minutes
Serving size is 1/2 cup of the sauce. When adding to pasta, you may need up to two or three servings of the sauce. If using to coat a couple of meatballs or other meats, one serving can work!
| Vegetables | 1.2 |
