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.




© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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