Marinara Sauce

Ingredients and Instructions

3 tablespoons cold pressed olive oil

4 large cloves garlic, chopped

1 onion, chopped (optional)

1/2 pound mushrooms, sliced

2 (28 oz.) cans whole peeled tomatoes

1 tablespoon oregano

1 tablespoon parsley

1 tablespoon basil

1/2 teaspoon sea salt

2 tablespoons fructose

1/2 teaspoon black pepper

1/2 teaspoon or less crushed red pepper

6 fresh basil leaves, chopped

In an 8-quart pot, sauté garlic and onions until brown. Add mushrooms and continue to cook. Puree tomatoes in blender for 10 seconds or mash with fork and add to pot. Add all other ingredients and cook uncovered at medium-high heat for 30 minutes stirring frequently. Serve and/or freeze or refrigerate immediately. DO NOT allow sauce to stand for any period of time to cool. Serves over 2 pounds of quinoa pasta.