Serves: 5
Total Calories: 87
Yield: 4 cups

1 tablespoon olive oil
1/2 cup chopped onion
1 to 3 clove garlic minced
pinch ground cloves (optional)
1 (28-ounce) jar tomato
1/4 cup chopped fresh basil or 1 teaspoon dried
1 (5 1/2-ounce) can tomato paste

1. Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and cloves (if using), and sauté about 5 minutes or until the onion is translucent.
2. Add the tomatoes and basil to the skillet and continue simmering another 5 minutes.
3. Add the tomato paste, mix well, and return the sauce to a simmer.
4. Use immediately or refrigerate in a covered container up to three days.

For a Change . . .
* Add some vegetables to the onions and garlic in Step 1. Mushrooms, celery, bell peppers, carrots, and summer squash are all good choices. You may need to add another tablespoon of oil for this.

Nutritional Facts:

Serves: 5
Total Calories: 87
Calories from Fat: 24

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Quick 'N Easy Tomato Sauce
Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment