2 TBSPs Olive Oil
6 Cloves Garlic chopped
1 Yellow Onion chopped
2 cans Tomato Paste
2 15 oz Cans Chopped Tomatoes
2 Tsps Oregano
2 Tsps Basil
1 Tsp Thyme
2 TBSPs chopped fresh Parsley
Salt and Pepper to taste
A splash of Red Wine
1 TBSP Butter (if you want the sauce to be a little creamier)
Chopped Zucchini, Mushrooms, Green Beans (optional)
1. Heat up olive oil in pan with a lot (!) of garlic and onions (the entire pan should be covered)
2. Add tomato paste and mix well. Cook 1-2 minutes.
3. Add tomatoes, and mix well.
4. Add herbs and parsley (fresh).
5. Add salt and pepper to taste. Cook for 2 minutes.
6. Add a splash of red wine.
7. Add a little bit of butter (if you want the sauce to be a bit more creamy).
8. I like to add chopped zucchini, green beans, and mushrooms to the sauce. This is completely optional.
9. Let everything cook for about 30 min. on medium-low heat.
10. I either use the sauce on adzuki bean pasta or spaghetti squash for a healthy pasta dish.
The same sauce can be used for the eggplants, it is just better to add fresh basil instead of parsley.
