Traditional Pizza Sauce

There is so much sugar in most jarred pizza and spaghetti sauces.  You really need to read the labels carefully or better yet, make your own!  This is a very basic recipe.  If you don't like Stevia, a natural sweetener, you could use white sugar or even finely grated carrot to balance out the acid with a little sweetness.

INGREDIENTS

• 2 tbsps Extra Virgin Olive Oil
• 1/2 cup chopped Onions
• 1 tsp Garlic
• 4 tbsps Tomato Paste (I buy paste in the tubes so that I don't waste it when I don't need a full can.)
• 1 tsp leaf Basil (Dried)
• 3/4 tsp leaf Oregano
• 1/2 tsp Fennel Seed
• 1/2 packet Stevia
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Crushed Red Pepper Flakes
• 28 oz Crushed Tomatoes (Canned) - I use San Marzano tomatoes, a bit more pricey but so worth it!!

DIRECTIONS

In a medium sauce pan heat the olive oil over medium heat.  Crush the garlic and add it to the pan along with the yellow onions.  Sauté until translucent; about 4 minutes  

Add the tomato paste, basil, oregano, fennel, granular sugar substitute, salt, black pepper and chili flakes (optional).  Cook while stiring for 1-2 minutes.
    
Add crushed tomatoes and continue to cook over medium heat until heated through; 3 minutes.  Turn heat to low and simmer for 10-15 minutes until thick. 

Remove from heat and use immediately or cool to room temperature and place into an air tight storage container in the refrigerator for up to one week or freeze for up to 1 month.  

Makes about 3 cups, enough for 2 pizzas or 16 slices.  Each serving is about 3 Tbsp (nutritional information reflect 1 serving).  If it is too sweet add a dash of lemon juice to balance flavors.

Source:  Atkins