INGREDIENTS:
1 14oz/400g of diced or whole Roma tomatoes (fresh, jared, or canned);
or Strained Tomatoes or Tomato Pureé in a bottle
3 cloves of garlic (medium size)
3 Tbsp of tomato paste (optional)
4 leaves of fresh basil (more or less)
2 Tbsp of sweet basil (fresh or dried)
2 Tbsp of oregano (fresh or dried)
1 tsp of red chilli pepper (fresh or dried)
DIRECTIONS:
Place the tomatoes into a 2 qt/1.9L pot, cover,
and bring to a low boil. Do not burn.
Lower the heat and simmer for 5 minutes.
Mash the whole tomatoes while stirring.
Peel and cut the garlic into smaller pieces and add to the sauce.
Simmer half covered, to avoid splashing, for another 10 minutes.
Uncover and stir in the red chilli pepper, basil, and oregano.
If using fresh herbs, adjust the amount to taste.
Stir and simmer for 3 minutes.
ENJOY this tasty sauce with pasta, lasagna, or various other Italian dishes.
NOTE: Extra virgin olive oil can be added for flavoring, after cooking.
Serves 2
Use organic ingredients only (commercial tomatoes contain pesticides)
If using canned tomatoes & paste, select brands that are free of BPA and lead AVOID cooking or storing tomatoes in aluminum or plastic
Suitable for O, AB, & non-secretor A & B blood types
ITALIAN TOMATO SAUCE