This recipe is straight out of the book Skinny B*tch in the Kitch. If you were ever considering being a vegetarian (or vegan) then this is the book for you. It offers funny facts about the subject and delivers some long lasting impressions. This red sauce is so good, so easy, and has made me never want to buy a jar of sauce again! You can make a big batch and refrigerate for 1 week or freeze for up to 2 months.

Basic Red Sauce pg 156

Yield
About 7 cups

Ingredients
2 tablespoons refined coconut oil (I used olive oil and it was fine)
1 onion
8 to 10 cloves minced garlic
2 (28 ounce cans) crushed tomatoes
1 (6 ounce) can tomato paste
1/4 cup fruity red wine (I didn't add this)
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped oregano (I used dried)
1/2 teaspoon salt
1/8 teaspoon hot sauce, like tabasco (Didn't add this to mine)
1 tablespoon agave nectar (If you haven't ever bought this you should! Its like honey but lower calories and healthier for you...you can have it on anything you would put honey on)

Heat the oil over medium-low heat. Add onions, for 6 to 8 minutes then the garlic for an additional minute. Stir in tomatoes, and tomato paste and heat on high until boiling. Remove from heat and add wine, basil, oregano, salt, and hot sauce. Taste, and if the sauce is too acidic, add agave.

I used this red sauce for my lasagna night (recipe to come when I have more time). Now when you go for the simple pasta night at least you can add a little extra love by making the sauce.

Cheers to your health!

- Seanna