Have one taste of this sauce and you will never look back. The first time I made this sauce it blew me away and my husband’s exact words….We are never buying pre-made sauce again. It is perfect on spaghetti, chicken parmesan, and pizza.
1 tablespoon extra virgin olive oil
1 28 ounce can whole tomatoes with juices
½ small red onion
4 garlic cloves
5 basil leaves
Red pepper flakes, to taste
Pinch of Italian seasoning
1heaping tablespoon splenda
In a food processor, chop the onion. In a large skillet over medium heat sauté onion until translucent. Add the garlic using a garlic press and cook until fragrant. Season with salt & pepper, red pepper flakes, and Italian seasoning.
Add tomatoes to the food processor and pulse until desired consistency. Carefully add to the skillet and season with salt & pepper. Whisk and add parmesan rind. Cover and simmer for 20 minutes. Remove cover, stir, and simmer to reduce to desired thickness. Add splenda a very end of cooking, taste and add more if desired.
Note: Look for balance in the consistency of the sauce, it should be fluid, but not overly wet.
Toss it with smart balance spaghetti for a light & delicious lunch!
Make sure to come back Monday for my delicious “Chicken” Parmesan