Thursday, June 2, 2016


~ Sugar-Free Mom

1 T. olive oil
3 cloves garlic, minced
2 28 oz. cans crushed tomatoes
1 1/2 c. water
2 t. dried basil
2 t. dried fennel seed
2 t. dried parsley
2 t. salt
pepper, to taste
red pepper flakes, to taste

Heat oil in large pot, then saute garlic until lightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes.

Makes about eight cups.

Notes: We use diced tomatoes instead of crushed because we always have them on hand. I just pulse an immersion blender in the pot a few times once the sauce is done cooking, but you could leave it chunky with diced tomatoes if you wanted to. I'd suggest adding water one-half cup at a time until you reach the consistency you want, otherwise it may be too watery for you. We usually skip the water entirely or let it simmer uncovered. If you prefer to have meat in your sauce, then try pulling some of these meatballs from the freezer and adding them.

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