3 tablespoons cold pressed olive oil
1 onion chopped (optional)
4 cloves garlic, chopped
2 (28 oz.) cans tomato puree
2 tablespoons fructose
1 tablespoon oregano
1 tablespoon fresh basil
1 tablespoon parsley
1/2 tablespoon sea salt
1/2 teaspoon black pepper
6 fresh basil leaves, chopped
1 pound mixed vegetables
In an 8-quart pot sauté garlic and onions in oil until brown. Add remaining ingredients. Simmer 2 hours, stirring every 15 minutes. Serve over 2 to 4 pounds of quinoa pasta. Serves 6 to 8 people.
