Tomato Sauce

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  • Makes 4 cups
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This is my go-to sauce for anything, including my delicious Eggplant Rollatini. You can also toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal.

From Forks Over Knives – The Cookbook


Place the onions in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking to the pan.

Add the garlic, basil, and oregano and cook for another 3 minutes. Add the pureed tomatoes and salt and cook, covered, over medium-low heat for 25 minutes.

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  • 1 medium yellow onion, peeled and diced small
  • 6 cloves garlic, peeled and minced
  • 6 tablespoons basil, minced
  • 2 tablespoons oregano, minced
  • One 28-ounce can diced tomatoes, pureed
  • Salt to taste

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