Prep and cook time: approximately 1½ hours Makes about 7 cups
1 large can peeled plum tomatoes
1 large can crushed tomatoes
½ can tomato paste
3 cloves garlic, crushed
½ onion, diced
3 tablespoons avocado oil
1 teaspoon xylitol (or sugar, if you don't want to change a 90-year-old, Italian grandma's recipe)
3 tablespoons fresh basil, chopped or 1 tablespoon dried basil
sea salt and pepper to taste
In a pot, heat oil on low heat. Add crushed garlic to heated oil but do not let it brown. After a minute, add the onion and simmer for a few minutes. Add the can of peeled tomatoes and crush with a fork. Mix well with onion and garlic and cook on low for 15 minutes.
Add ½ can tomato paste; stir well. Add xylitol or sugar and salt and pepper to taste. Stir in basil. Optional: add 1 tablespoon of both dried parsley and oregano and/or 1 teaspoon red pepper chili flakes, if you like spice.
Cook on low heat for 1 hour and serve. Enjoy!
Note: If you like chunky sauce, serve as is. If you like smooth sauce, blend sauce slowly and carefully in a blender before serving.