- 1 Tb Olive Oil
- 3 garlic cloves, chopped
- 1 small onion, chopped
- 1 @ 28oz can of whole peeled tomatoes, slightly drained (Paleo or anyone you can substitute for canned tomatoes by using about 7 peeled garden tomatoes)
- 2 Tb fresh basil, chopped
- 2 Tb fresh oregano, chopped
- 1/4 tsp salt (Paleo followers omit this ingredient or substitute with unrefined sea salt)
- 1/4 tsp black pepper
In a large stock pot, heat the Olive Oil over medium heat, add the garlic and onion and saute for 5 minutes. While these are sauteing pour the slightly drained canned tomatoes in a food processor and puree until smooth. Add the puree tomatoes, basil, oregano, salt and pepper to the pot with the garlic and onion mixture and stir well. Bring to a boil then reduce the heat to low and let the sauce simmer for 30 minutes. Use immediately, refrigerate up to 12 hours or cool and freeze for future use.
Suggestions: Use in my “Eggplant Parmesan” recipe, with Chicken or Veal Parmesan, or as a pasta sauce.