3Tbsp of olive oil
4 cloves of garlic sliced in half
6 Medium Vine Ripened Tomatoes
4 Mushrooms
¼ Cup diced white onion
½ Teaspoon basil
1 teaspoon of oregano
1 sprig of rosemary
1 pitch onion power
kosher salt & ground pepper to taste
Place garlic and olive oil in large sauce pan.
Turn heat to medium and cook until garlic is soft and lightly browned.
Add Diced onion and mushrooms mix together.
Crush the tomatoes and add with their juices.
Add basil, oregano, onion powder, rosemary, salt and pepper.
Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.
Boil Brown Rice Spaghetti for 9 minutes. In water with a dash of salt.
Mix sauce and spaghetti
YUMMMMMMMM
