Ingredients
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2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
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2 (6 ounce) cans hunts tomato paste
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1 (14 1/2 ounce) can stewed tomatoes (Italian)
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1/4 cup extra virgin olive oil
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6 chopped garlic cloves (cut in halves or thirds)
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1 teaspoon garlic juice (from jar)
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2 tablespoons dried oregano
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1 teaspoon dried basil
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1 tablespoon Splenda granular (sugar substitute)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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4 tablespoons dried Italian seasoning
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1 shallot (diced)
Instructions
- Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
- Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.