Sugar Free Tomato Sauce

Servings: 7

2 Tbsp olive oil (sub water if avoiding oil)

2 large cloves garlic (minced)

2 28-ounce cans peeled crushed or diced tomatoes without salt (I prefer San Marzano but use any good organic brand, such as Muir Glen)

1 tsp dried or fresh oregano

3/4 – 1 tsp sea salt

1/4 tsp red pepper flake (reduce or increase according to spice preference)

1/2 cup roughly chopped fresh basil (plus more for serving)

1-3 Tbsp nutritional yeast (optional)

3-4 Tbsp tomato paste (optional // for richness / depth of flavor)

1. Heat a large pot over medium-low heat. Once hot, add oil (or water) and garlic. Sauté briefly for 1 minute, stirring frequently, until barely golden brown. Then add tomatoes, oregano, coconut sugar, salt, and pepper flake.

2. Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then add basil and stir. Cook for 5 minutes more.

3. Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herbed flavor, pepper flake for heat, or coconut sugar for sweetness. At this time, you can also choose to add nutritional yeast and/or tomato paste for more depth of flavor and richness (optional, but I usually add both).

4. If the sauce has thickened too much at this point, thin with a little water.

5. Serve with your favorite Italian dishes, such as Eggplant Roll-Ups, Eggplant Lasagna, Chickpea Bolognese, Spaghetti Squash Lasagna, or Veggie Meatballs. Or simply over a serving of cooked pasta of choice or spaghetti squash.

6. Store cooled leftovers in the refrigerator up to 1 week, or in the freezer up to 1 month.