- 2 tablespoons Extra Virgin Olive Oil
- 1/2 Medium Yellow Onion (1/2 cup chopped)
- 6 Garlic Cloves, finely minced
- 28 ounces Crushed Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Sugar or to taste
- 1/4 cup Fresh Parsley, finely minced
- 3 tablespoons Basil, finely minced
Heat the oil in a medium-sized pot on medium-high heat. Add the chopped onions and sauté for 5 minutes until translucent. Add the garlic and sauté for 60 seconds more.
Add the canned crushed tomatoes, spices, and parsley. Bring the mixture to a boil, then reduce the heat and simmer partially covered for 15-20 minutes, or until slightly thickened.
Remove the sauce from the heat. Stir in the chopped basil. Taste the sauce and adjust, adding a pinch of sugar to cut the acidity if needed. Optional: using an immersion blender, or heat safe blender, blend your sauce until smooth.
Serving: 4ounces | Calories: 131kcal | Carbohydrates: 23.6g | Protein: 6g | Fat: 3.8g | Saturated Fat: 0.5g | Sodium: 373mg | Potassium: 952mg | Fiber: 6.1g | Sugar: 0.4g | Calcium: 163mg | Iron: 5mg