Have you read the ingredient list on your favorite commercial spaghetti sauce label lately? Go ahead, I’ll wait. Well, if you’re buying the popular pasta sauces on the market, you might be surprised at how much added sugar and sodium are in it. And let me tell you, you don’t need that extra sugar, some as high as 15 grams per serving and the sodium content is as high as half a days worth, depending on the serving size. Yes, I know you don’t think you have time to cook, but guess what, this recipe takes less than 10 minutes to put together, I promise.
You are not going to believe how great tasting this pasta sauce is. (courtesy of an old Italian family recipe) Making it yourself ensures NO PRESERVATIVES, low sodium, the right oils and your own home grown organic herbs like fresh sweet basil.
I like adding mushrooms in with the garlic too. Use organic tomatoes if you like or what you like.
- Makes a large Pot:
- 2 15oz can Organic Tomato Sauce
- 2 15oz cans Organic Diced tomatoes
- 1 large can Tomato Paste plus 1 can water
- 2 cloves pressed fresh garlic
- 2 teaspoons of dried oregano or Italian spice blend
- 3-4 fresh sweet basil leaves, minced
- 1 Tbs organic sugar or stevia if sugar free
- 1 teaspoon dried or 3-4 fresh parsley sprigs
- 1 Tbs. olive oil (add an additional Tbs if desired, I keep it at 1 for lower calories)
- In a large pot heat the olive oil and crushed/pressed garlic for a few minutes until the aroma fills the air.
- Add the tomato sauce and diced tomatoes, oregano or Italian spice blend, and stir. Add the rest of the ingredients and bring to a slow boil.
- Turn down the heat to low cover and let it simmer for at least an hour. If you have time to let it set on low for 3-4 hours do.
- Add water for desired thickness if needed.