Spaghetti & Tomato Sauce

I know. I know.  You know how to open a jar of spaghetti sauce and pour it on spaghetti.  However, did you know that your average jar of spaghetti sauce has well over 450 mg of sodium, and even the "Heart Healthy" ones I looked up still have over 300 mg of sodium.  No thanks.
Here's a delicious, fresh way to impress your mouth with an easy homemade tomato sauce that has approximately 110 mg of sodium(per 1/2 cup serving).
Ingredients:
1 tablespoon extra virgin olive oil
2 onions, diced
4 garlic cloves, minced (honestly, I sometimes use up to 8T...depends on what taste I'm going for!)
3 pounds of plum tomatoes (peeled & seeded- if you don't feel like peeling them, at least take the seeds out, it'll end up liquid-y if you don't.)  OR 2- 28 oz cans diced tomatoes, drained (try to find low sodium- I use italian style and organic diced if I'm using cans)
1/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)  (sometimes I add WAY more basil)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper (omit if you don't want any spice to it)
Heat oil in a nonstick pan on medium heat.  Add garlic and onions.  Cook 10 minutes until soft.
Add remaining ingredients; bring to a boil.  Reduce heat & simmer uncovered approximately 25 minutes.
Feel free to add more basil, garlic, crushed red pepper, etc. for more variety!  Use the amount you need, and freeze in freezer safe ziplock bags for up to 6 months.

Need some more protein in your meal?  Brown some lean, ground turkey and add it to your sauce!     

Cook pasta according to directions on package (I prefer multi-grain pasta OR try spaghetti squash) and combine with sauce to make your mouth happy.

Bon Appetit!