Ingredients

• 2 tbsp olive oil
• 40 g diced onion
• 2 cloves garlic, minced
• 400 g diced fresh tomatoes (about 4 medium tomatoes)
• 2 tbsp basil
• 2 tbsp oregano
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• salt and pepper to taste

Instructions

1. Preheat a medium pan over medium-high heat.
2. When hot add oil and onion. Stir occasionally for 2–3 minutes. Add garlic and stir for 1 minute longer.
3. Add all remaining ingredients. Continue to cook over medium-high until the sauce comes to a boil. Stir every few minutes.
4. When the sauce comes to a boil reduce to heat to low. Cook uncovered for 8–10 minutes.
5. Season to taste with salt and pepper.

Notes: This is enough sauce to toss with 900 g of cooked low-protein pasta or low-protein rice. The sauce will keep in the refrigerator for two days and can also be frozen.