Ingredients

• 2 large (or 3 small) cloves garlic, minced (~2 Tbsp or 12 g)
• 2 28-ounce (793 g) cans peeled crushed or diced tomatoes without salt  (Muir Glen)
• 1 tsp dried or fresh oregano
• 1-2 tsp. stevia (optional)
• 3/4 tsp sea salt
• 1/4 tsp red pepper flake (reduce or increase according to spice preference)
• 1/2 cup (20 g) roughly chopped fresh basil, plus more for serving
• PHASE 2: 1 tsp. olive oil (substitute water if avoiding oil in PHASE 1)
• Optional: 1-3 Tbsp (2-6 g) nutritional yeast
• Optional: 3-4 Tbsp (45-60 g) tomato paste (for richness / depth of flavor)

Directions

1. Heat a large pot over medium-low heat. Once hot, add oil (or water) and garlic. Sauté briefly for 1 minute, stirring frequently, until barely golden brown. Then add tomatoes, oregano, stevia, salt, and pepper flakes.
2. Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then add basil and stir. Cook for 5 minutes more.
3. Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herb flavor, pepper flake for heat, or stevia for sweetness.
   ~At this time, you can also choose to add nutritional yeast and/or tomato paste for more depth of flavor and richness (optional, but I usually add both).
4. If the sauce has thickened too much at this point, thin with a little water.