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.

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