This one is nice to make and store in your fridge for when you want to throw it together with zucchini noodles or use it to make chicken parmesan mini loaves.
Ingredients:
0.25 cup unsalted butter
0.25 cup grated onions
4 cloves of garlic, minced
2 28-oz cans of whole tomatoes
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh oregano leaves
1 tsp salt
2 tbsp EVOO
Directions:
Heat butter in a large saucepan over medium heat. Add onions and saute for 5-8 min, until light golden.
Add garlic and saute for an additional 3 min.
Add tomatoes, basil, oregano, and salt to the pan. Reduce heat, simmer uncovered for 30 min to 2 hrs.
When ready to serve, drizzle the oil.
Can be stored in the refrigerator for 8 days or freezer for 2 months.
MACRO INFO:
134 Calories, 11g Fat, 6g Net Carbs, 2g Protein
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