INGREDIENTS

2 JARS PUREED TOMATO SAUCE (I PREFER AURORA OR PAESO MIO),  ORGANIC IS USUALLY BEST

3 CLOVES GARLIC

FRESH BASIL

1 TABLESPOON SEA SALT

BLACK PEPPER TO TASTE

2 TABLESPOONS OLIVE OIL

1 HEAPING TABLESPOON PESTO SAUCE

1 CARROT, OPTIONAL

DIRECTIONS

  • SAUTEE 2 TBSP. OF OLIVE OIL WITH 3 CLOVES OF GARLIC CUT IN HALF INTO A POT OR PAN
  • ADD 1 HEAPING TBSP. OF PESTO SAUCE, COOK ON LOW HEAT FOR A COUPLE OF MINUTES BEING CAREFUL NOT TO BURN THE GARLIC
  • THEN ADD YOUR TOMATO SAUCE JARS, FRESH BASIL AND SALT & PEPPER
  • COOK ON MEDIUM HEAT, COVERED AND STIRRING OFTEN. ONCE SAUCE COMES TO A BOIL, SIMMER FOR 1.5 HOURS.  STIRRING FREQUENTLY.

TIP:  I USUALLY ADD 1 CUT UP CARROT INTO THE SAUCE TO REMOVE THE ACIDITY OF THE SAUCE.