The perfect sauce for lasagna, manicotti and all other pasta shapes! Also good on hot subs, over rice, mashed potatoes and veggie meats! Or serve it in appetizer bowls with hot toasted bread strips!

Makes 5-1/4 cups

3 T. Thrive Algae Oil

28 oz. can tomato puree

28 oz. can whole Italian plum tomatoes in liquid – crushed with hands in bowl till pulpy (I used San Marzanno)

2 t. garlic powder

2 t. dried basil, crushed

1/4 t. ground allspice

light sprinkling red cayenne pepper

3 T. liquid from jar of Kalamata olives

salt to taste

Combine all sauce ingredients in large saucepan over medium heat. Bring to boil, then reduce heat, partially cover and cook at slow boil for 30 minutes, or longer if you need to thicken it up a bit more.

Adjust for salt and set aside till ready to reheat and serve.

Notes: There’s a reason why we use Italian plum tomatoes, preferably imported – because they make a great sauce.




Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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