Pasta Sauce

Tomato Sauce

Pasta Sauce

0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiment
Cuisine American
Servings 6 servings
Calories 54 kcal


  • 1/2 medium onion, finely diced
  • 3-5 cloves garlic minced or put through a garlic press
  • 2 teaspoons dried basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Splenda
  • 1 Can (28 ounce) crushed tomatoes
  • 1/4 cup Water
  • 1 pinch red pepper flakes about 1/4 teaspoon
  • 1 TBSP MCT Oil


  • Heat the MCT oil over medium-low heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and Splenda. Stir to combine. Stir, cook for about a minute.
  • Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
  • Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.


Calories: 54kcalCarbohydrates: 5gProtein: 0.4gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 339mgPotassium: 62mgFiber: 1gSugar: 3gImpact Carbs: 4g
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