Best sketti sauce I’ve ever made, I think. Sweet & spicy!
1 can no-sugar added low sodium tomato sauce (28oz)
1 whole sweet pepper, chopped
1 whole onion, chopped
a big bunch of mushrooms, chopped.
Put all the chopped veggies in a big, deep, non-stick fry pan with just a touch of oil and cover to let “wilt”. When they’re wilted, add the can of tomato sauce then throw in:
1/4 cup dried basil
1/4 cup dried oregano
heaping Tblsp minced garlic
1 tsp red pepper flakes
1 Tblsp (or so) Splenda.
Cover and let flavors blend for about 1/2 hr, stirring occasionally.
We love spices so the garlic, basil and oregano might be too strong for some. It was also pretty spicy with the whole tsp of pepper flakes, but it was really nice change to my normal sauce.
I served it over my shirataki noodles and used it to dip my pan seared chicken breasts.