From Kristi's Kitchen
29 oz. tomato puree
14 oz. diced tomatoes with juice
1 1/2 tsp. dried basil
1 1/2 tsp. sea salt
1 tsp. dried oregano
3/4 tsp. onion powder
3 garlic cloves, minced
1 tbsp. coconut palm crystals
2 tbsp. organic unsalted butter
1 tbsp. extra virgin olive oil
-Combine all ingredients
-Bring to a slow boil and simmer for at least 20-30 minutes
Serve over brown rice pasta or spelt pasta, julienned zucchini or roasted spaghetti squash...use as pizza sauce or the tomato component to a parma rosa sauce.
This is so simple - if you are like me it will become your go to italian starter -kind of like the "roux" of my italian cooking...