- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 28 ounces can whole tomatoes with juices
- ½ teaspoon dried basil
- 1 tablespoon fresh parsley chopped
- salt & pepper to taste
Combine olive oil and onion over medium heat. Cook until onions start to soften. Add garlic and cook until fragrant.
Gently mash the tomatoes with your hands and add to the pan with juices. Stir in basil.
Simmer 20 minutes adding water if needed to reach desired consistency. Optional: Once thickened, use a hand blender to blend the sauce to desired consistency.
Stir in parsley. Taste sauce and season with add salt & pepper.
Saturated Fat: 1g
Vitamin A: 316IU
Vitamin C: 22mg