When my kids were younger, all of them had sensitivities to garlic.  This meant making our own pasta sauce since garlic is part of Italian recipes.  I tinkered around for a while and came up with this recipe which remains our favorite over jarred sauces even now that garlic is no longer an issue.

I usually make a double or triple batch of this and then freeze it in batches of three cups of sauce per one quart mason jar.  When we need sauce for pizza or pasta, I just have to remember to defrost a jar from the freezer.

Pizza and Pasta Sauce

28 oz Muir Glen organic tomato puree
4 teaspoons organic Sucanat*
1 tablespoon organic onion powder
1 teaspoon dried organic basil
1 tablespoon dried organic Italian seasoning
½ teaspoon organic black pepper
1 teaspoon sea salt

Thoroughly mix all ingredients in a pot with a lid.  Cover and cook over medium until it starts to making popping noises.  Reduce to simmer and cook for 20-40 minutes to allow seasonings to meld.

*Substitute brown sugar if Sucanat isn’t something you keep around.

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