INGREDIENTS
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 tablespoon minced garlic
¼ cup organic tomato paste
1 teaspoon sea salt
1 teaspoon balsamic vinegar
½ teaspoon hot sauce
⅛ teaspoon crushed red pepper
1 teaspoon Italian seasoning or oregano
1 teaspoon dried basil
2 (28-ounce) cans organic whole tomatoes, with their juices
3 whole heads roasted garlic cloves removed from peels
DIRECTIONS
- Heat olive oil in a large saucepan; add onions and saute until soft and lightly browned, about 4 minutes. Add minced garlic and cook another minute.
- Add tomato paste, salt, vinegar, hot sauce, red pepper, and herbs; cook for a minute. Add tomatoes, using your hands to squeeze and crush them as you place them in the pan.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Add roasted garlic cloves and stir to combine.
- Continue to cook 30 minutes, adding some water as necessary if sauce is too thick.
Source : Jeanette's Healthy Living
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