An easy, savory tomato sauce is a must-have recipe for every kitchen. This is one of my favorite sauces to spread over zucchini noodles or even use as a shakshuka base to make incredible eggs. It’s got the perfect amount of spice in my opinion. (The photos show it over quinoa noodles.)
Cooking tomatoes not only develops a deeper type of flavor, but also releases more of the antioxidant lycopene, which is linked to reduced risks for cancer, heart disease, and deteriorating eyesight. I love adding a hefty dose of garlic and oregano for maximum flavor and powerful immune support.
Wishing you health and happiness,
Mark Hyman, MD
- 2 tablespoons avocado oil
- 1 teaspoon chili flakes
- 5 large garlic cloves, thinly sliced
- 1 small yellow onion, very finely diced
- 1 ½ tablespoons red wine vinegar
- 1 (18.3-ounce) can crushed or whole red tomatoes
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup fresh basil leaves
- 1 tablespoon fresh oregano or marjoram
1. Heat the avocado oil in a large saucepan, over medium heat. Add the chili flakes and garlic cloves, sauté until fragrant, about 2 minutes.
2. Add the onions and sauté for an additional 5 minutes, stirring occasionally, until onions are translucent.
3. Add the red wine vinegar and simmer for 1 minute until liquids have evaporated.
4. Add in the tomatoes, salt, and pepper, stir to combine. Break the tomatoes up (if using whole) using a wooden spoon and bring to a simmer. Simmer for 25 minutes, stirring occasionally to avoid burning on the bottom of the pan.
5. Once the sauce has thickened and reduced by about one-third, add the herbs, stir and simmer for 2 minutes.
6. Serve immediately with your favorite pasta of choice or allow to cool and store in the refrigerator for up to 3 days to use in any other of your favorite dishes, like shakshuka eggs.
Nutritional analysis Calories: 117, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Fiber: 2g, Protein: 3g, Carbohydrates: 11g, Net Carbs: 9g, Sodium: 546mg, Sugars: 6g