3 - 4large garlic clovesfinely chopped (1 ½ to 2 tbsp)
1/4cupof pumpkin or winter squashdiced to ½-inch cubes. (This adds a little sweetness without using refined sugar)
1tbsporeganofinely chopped
1heaping tbsp basil leaves
2tsprosemaryoptional
Note: you can replace the three herbs above with 2 tbsp of dry Italian seasoning
1tspblack pepper
2tspsalt or to taste
1tspvegetable oil
Instructions
Heat a large skillet or pot over medium heat
Tip: keep ½ cup of water and add 1 tbsp portions during sautéing to prevent seasoning from sticking
Add the vegetable oil and lower head at bit to almost medium-low heat
Add onions and ¼ tsp of salt, and stir gently for 2 minutes, until onions are translucent
Add garlic and stir for 1 minute
Add the oregano, rosemary (or Italian seasoning) and tomato paste and gently stir for 1 (add a little water to prevent sticking)
Add the tomatoes, pumpkin, ¼ tsp salt and black pepper and stir
Add ¼ cup of water then stir, cover pot, reduce heat and let simmer for 10 minutes.
Use an Immersion blender to make a smooth consist sauce, or leave it as for a chunkier texture.
Notes
Pairing:
Add sauce to macaroni, noodles or other pasta.
Add to polenta pizza crust or to tacos, wraps, or baked ground provision, or drizzle over roasted eggplant or zucchini.