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¼ cup Extra-Virgin Olive Oil
10 large cloves of garlic sliced or chopped
3 (28 oz) cans low-sodium, whole, peeled tomatoes, roughly chopped or pureed
1 small bunch of fresh basil
3 teaspoon kosher salt
1 teaspoon red pepper flakes
Putting it together:
Heat the oil in a medium saucepan over medium-high heat. Sauté the garlic, stirring until lightly golden. Add the tomatoes, basil, wine, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered for approx 45-60 minutes or until thickened.
Store covered in fridge for 5 days or in freezer up to 2 months.
Calories 81, carb 36g, fiber 2g, fat 5g, protein 2g, sodium 282mg