How many times have you browsed the tomato sauce shelves only to be left empty-handed 20 minutes later? For me...that happens a lot. Between unnecessary added sugars, sneaky corn products, and "may contain dairy" labels, it's quite a challenge. We also only use a little bit of red sauce at a time over here in the NO WHEY Loft. Nic isn't too great at eating leftovers (he literally never does) and I can only eat so much tomato, so between the two of us, the jar usually goes bad. Instead of wasting $$$ on artisan, vegan, organic, no sugar added sauce, I've recently started to make a single serving sauce at home with my meals. It could not be easier, is way more cost effective, and allows you to either freeze the leftover jarred tomatoes or use them for a different recipe (think soup or stew) later in the week. Feel free to double, triple, etc. depending on a number of bodies you are serving!
Ingredients // Pantry Items:
- Jarred tomatoes - no cans please! (I usually use diced or crushed and stock up when they're on sale)
- Olive oil
- Dried oregano
- Dried Parsley
- Salt + pepper
- *Nutritional yeast (totally optional)
- In a saucepan, combine 1 cup crushed or diced tomatoes, 1 tablespoon olive oil, 1/2 teaspoon oregano, 1/2 teaspoon parsley, and salt + pepper to taste
- Stir it up, warm it up
- *Add 1 tablespoon of nutritional yeast if you choose to use it
Depending on your current dietary needs, serve over zoodles, noodles, or even your favorite roasted vegetables. I've enjoyed it over swiss chard with portobellos and let me tell you, it's absolutely fabulous. Enjoy!