1/4 cup EVOO
1/4 tsp crushed red pepper flakes
1/2 tsp fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28 oz. can crushed red tomatoes
zest of one lemon
4 tsp sugar in the raw (give or take maybe not this much, can't really remember?)

I like to put the tomatoes into the blender to liquify them. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-hgih heat, saute just 45 seconds or so until everything is fragrant--you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Stir in lemon zest and sugar.

Number of Servings: 5

Recipe submitted by SparkPeople user SAROGOWSKI.

 

More Recipes Like This

• Low Carb Pizza
• Spaghetti Meat Sauce
• Italian Beef
• Low Fat Lasagne
• lasagna roll-ups
• Effortless Flat Out Mini Pepperoni Pizzas
• Noodle-less Zucchini Lasagna
• Calzone light
• ChristyK08's Crockpot Lean Beef Lasagna
• Saucy Italian-style Chicken Thighs (Crock Pot)