Pantry Sauce

Carmen Mbwana

28-30 oz can or glass jar organic diced or crushed tomatoes in juice
14.5 oz organic diced & fire roasted tomatoes can substitute for diced tomatoes
15 oz organic tomato sauce optional
6 oz organic tomato paste
2 handfuls fresh basil rough chopped
3-4 cloves minced garlic can use roasted garlic
1 onion diced
3 cups vegetable or Bone broth
1 tsp dried oregano
1 tsp dried parsley
2 tsp Italian Seasoning
salt and pepper to taste
1 cup water
1 lemon juiced
Optional add ins: crushed red pepper roasted jalapenos, chopped frozen spinach, shredded carrots, chopped peppers, chipotle peppers/powder

In a large pot or dutch oven, saute onions in EVOO, add onions, oregano, Italian seasoning, dash of salt and pepper (can add diced carrots, peppers, mushrooms- if using). Add all the tomatoes and tomato paste. Stir and mix well. Add ½ of the fresh basil and roasted garlic (if using minced garlic add when sauteing onions).
Add water (use an empty can to get the last bit of tomatoes). Stir, add broth. Bring to a boil, then simmer for at least 10mins.
Optional- Using an immersion blender, blend the sauce to a desired consistency (we like slightly chunky sauce).
Add rest of the fresh basil and lemon juice. Stir and simmer for 30 mins. The longer the simmer, the better. Add optional add ins, like carrots, jalapenos, chopped spinach, or peppers.
Sauce will taste best the next day. Store in 2 large mason jars. Add to your favorite Italian dish.

Don't worry about exact measurements. Use diced or crushed tomatoes, as much or as little as you have. You really can't mess up this recipe.