2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 sprig fresh basil, chopped
1 tsp dried Italian herb blend
1/2 cup sliced mushrooms and or other vegetables
1 14 oz cans diced tomatoes, with water drained into a bowl to use later.
6 Roma tomatoes, cut into fourths,
1/2-1 cup dehydrated or sundried tomatoes, depending on how thick you’d like your sauce.
1/2 tsp honey or agave
1 tsp salt
1/2 tsp pepper
Directions: In a blender, blend together the Roma tomatoes and diced tomato water until they form a smooth puree. Add the honey, salt, and pepper and blend until well mixed. Then gradually add the dried tomatoes until the sauce becomes very thick. Next, add the remainder of the can of diced tomatoes and pulse the blender until they slightly mix together, creating a chunky, hearty sauce.
In a saucepan, on medium heat, add the olive oil and sautee the chopped onion, minced garlic, and mushrooms/ vegetables until they are slightly golden. (add cooked meat here if desired). Turn heat down to low and add the sauce from the blender. Stir this constantly until the sauce heats up and begins to bubble. Stir in the Italian herbs and basil. Cover and simmer 5-10 minutes. Serve immediately over pasta.