Quick and Easy Very Tomato-Y Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A variation of Audrey Hepburn's favorite lunch spaghetti sauce - can add nuts, chopped fine or pulverized in a blender, for added protein! Ingredients:
3 (28 ounce) cans san marzano whole peeled tomatoes in puree |
1 (6 ounce) can tomato paste |
3 garlic cloves, pressed and chopped |
1 onion, peeled and diced |
2 carrots, grated |
2 stalks celery, diced |
1 tablespoon italian herb seasoning |
1 tablespoon sugar |
3 tablespoons olive oil |
Directions:
1. Heat 4 quart saucepan over medium heat. Add LAKONIA or SPITIKO olive oil to pan.
2. When oil is hot, add minced garlic and stir with wooden spoon.
3. Then add grated carrot and diced celery. Cook a few minutes.
4. Add canned tomatoes, cutting up whole tomatoes.
5. Add tomato paste.
6. Add Italian herbs and sugar.
7. Bring to a boil, lower heat to lowest setting to simmer sauce.
8. Cover and simmer for 45 minutes.
9. Serve over TINKYADA brand brown rice spaghetti with rice bran (a delicious, gluten free pasta!).
10. You can add more garlic, oregano or basil to taste. Add tabasco sauce for more heat, if desired. Add any kind of nut ~ whole, sliced, chopped or ground in a food processor) for added protein.
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