This tomato sauce works perfectly on top of some spaghetti squash, or over about 1 cup of cooked brown rice or quinoa pasta!
1.5 Tbsp extra virgin olive oil
4-6 garlic cloves, minced
1 large sweet onion (chopped coursely)
1 28 oz can organic crushed tomatoes
1 tsp crushed red pepper
1.5 tsp dried basil
1.5 tsp dried parsley
sea salt to taste
In medium skillet heat the olive oil and garlic, about 1 minute or so. Add onion and saute about 5 minutes until translucent. Add tomatoes, crushed pepper, and herbs. Lower heat to low setting and allow the flavors to combine. Add sea salt to taste.
*Post purification, go ahead and add a Tbsp freshly grated parmesan cheese
Will keep in fridge at least a few days!
*If using fresh herbs, use a good handful and add in towards the end of cooking