Spaghetti Sauce, meatless, gluten- and corn-free, 3/4 C serving

2T Olive Oil
1/3 C Onion, chopped
3 Cloves garlic, chopped
12 oz Tomato paste
28 oz. (large can) Crushed tomatoes
1 1/2 T Sugar
1 T Sea Salt (I use non-iodized due to corn allergy)
2 t Basil, dried
2 t Parsley, dried
2 t Oregano, dried

Heat Olive Oil in pan over medium heat. Add chopped garlic and onion, cooking and stirring till transluscent. Add tomato paste and stir till well blended. Stir in 3 cans of water, very slowly at first, till it works in well. Add your crushed tomatoes and spices, including salt and sugar, and bring to a boil. Reduce heat and simmer uncovered for about an hour or until sauce reaches desired thickness. (You want it to be just gently boiling the whole time). Stir occasionally. Usually, once I get this simmering, I put a pan of water on for my rice pasta, and once the water boils and the pasta is done, so is the sauce. Once good weather arrives, I'll use fresh tomatoes to really cut down on the sodium and other junk in canned foods!

Number of Servings: 12

Recipe submitted by SparkPeople user CARMOORELLA.