Monday, September 3, 2007

Foxye's Red Sauce


Foxye's Red Sauce (Level 1)

1 teaspoon olive oil
1 cup chopped onion
4 minced garlic cloves
2 Tablespoon balsamic vinegar
1 Tablespoon sugar substitute
1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
2 Tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes with liquid - 14.5 oz cans
2 Tablespoon chopped fresh parsley or cilantro

Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.

Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.

Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.


A smile is a curve that sets everything straight.