This is a staple in my house. I make this weekly and use it in so many different recipes, and it’s healthy and counts as 3 servings of vegetables since there is no sugar added.
- 2 cans (28oz) Whole, peeled tomatoes
- 2 Tbsp Olive oil
- 1/2 medium onion, chopped
- 1 can tomato paste
- 4 Cloves garlic
- 1/4 c Red wine vinegar or Red wine
- 2 Tbsp Agave nectar
- 1 tsp Himalayan Salt (or sea salt)
- 1/4 tsp Black Pepper, ground
- 1 tbsp Basil
Crush or puree tomatoes in a blender or food processor to desired consistency. Set aside.
Heat oil in a large pot over medium heat. Add onion, stirring frequently until onion is translucent. About 5 mins.
Add tomato paste and garlic. Cook for 2 mins, stirring frequently to ensure paste doesn't burn.
Add red wine vinegar and cook for 2 minutes, stirring constantly.
Add remaining ingredients and bring to a boil. Cook, stirring frequently, for 2-3 minutes.
Reduce heat to low, and cook, stirring occasionally for 1 hour.
Add in some chopped mushrooms for some added goodness. I leave them out of the main recipe so it is more versatile for my family but will add them in later to certain recipes.
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