Ingredients:

1/2 to 3/4 of a cup extra virgin oil olive (cold-pressed preferably Italian)

2 tsps minced garlic (approx 5 cloves)

1/4 to 1/3 cup chopped shallot

1 tbsp dried basil

1 tbsp and ¼ tsp dried oregano

2 - 15 oz cans of Hunt’s Tomato Sauce (100% natural)

2 - 6 oz cans Hunt’s Tomato Paste

1/4 tsp sugar (or Splenda)

Over a medium heat add olive oil to medium saucepan. Heat olive oil for 2 – 3 minutes then add the garlic and shallot to hot oil, stir frequently until shallots begin to become slightly translucent. DON’T allow garlic to turn dark brown because it will taste bitter. Turn off heat (note that oil will continue to cook the shallots and garlic). After 2 minutes add 1 tbsp basil and all of the oregano to cooling olive oil, stir, and then add sauce and paste to pan mixing paste and sauce thoroughly. Turn heat back on and continuously stir over medium heat and add in sugar and ¼ tsp basil. Do not allow sauce to boil; continually stir until sauce begins to steam (approx 10 – 15 minutes). Sauce may be used immediately or refrigerated to up to ten days. This sauce cans very well for a longer shelf life.