Ingredients:
1 ½ teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 ½ pounds plum tomatoes, chopped
1 Tablespoon tomato paste*
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon fennel seed
Pepper and cayenne to taste
½ Tablespoon pure maple syrup agave nectar
Directions:
Heat the oil in a large nonstick Dutch oven over medium heat. Add the onions and garlic and cook, stirring frequently, until golden, about 10 minutes.
Add the tomatoes, tomato paste, oregano, basil, Italian seasoning, salt, ground pepper, fennel seed, red pepper and syrup or agave nectar; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 25 minutes. Add water to create desired thickness.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 4 servings
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