Servings –

This recipe is not intended for the accelerated stage of the program.

Ingredients:

• 4 Tbsp. extra virgin olive oil
• 2 cloves of very finely chopped garlic
• 2 Tbsp. finely diced onion
• 20 leaves of fresh basil torn – chopped
• 1 tsp. salt
• ½ tsp. black pepper
• 1 – 28 oz. tin low sodium tomatoes
• 1/2 tsp sweetener (this balances out the acid from the tomatoes)

Directions:

1. In a saucepan, add olive oil, chopped garlic and the onion.
2. Cook on low, until transparent (do not allow to brown).
3. Add the fresh basil.
4. Cook very slowly, for about a minute. Then add the canned tomatoes, including the juice.
5. Use a wooden spoon to help break up the tomatoes.
6. Add the salt and pepper. The salt is necessary because of the acid in the tomatoes.
7. Allow to simmer for 45 minutes watching closely ad stirring often to prevent sticking to the pan.  Cook to reduce and thicken to your preference.

This could be served with turkey meatballs and a low carb pasta.