Lots of olive oil + lots of garlic + lots of tomatoes = lots of love.
You can make this sauce in 15 minutes. I do the “prep work” as I go along, instead of the “usual mis en place” and it saves me an extra five minutes. We add whatever fresh, Italian herbs we have growing in our garden at the time. The freshness, the garlic, and the short cooking time, makes this a perpetual favorite in our house.
1/4 cup olive oil
1/2 a medium yellow onion
4-5 cloves of garlic
1 15 oz. can of diced tomatoes
1 8 oz. can of tomato sauce (check ingredients – plain tomato sauce is all you need)
salt and pepper to taste
1/3 cup fresh, seasonal Italian herbs (e.g parsley, basil, oregano), chopped. Use one or a combination.
Heat olive oil over medium heat. Meanwhile, peel and dice the onion.
Add to the pan and saute until softened. Meanwhile, peel and mince the garlic, then open the cans.
Add the garlic to the pan and saute until fragrant another minute or two. Add canned tomatoes and tomato sauce, and turn the heat to medium-high. When the sauce come to a boil, return to medium heat and cook for 10 minutes or until thickened. Off heat stir-in the herbs. Serve over your favorite gluten-free pasta, or spaghetti squash.