I used to spend a good part of every Saturday afternoon making big batches of beautiful, all-day long Italian red sauce. I discovered this one day when I ran out of it. It’s vegan, keto-friendly, low-carb, full of the bright flavors we all want when satisfying that craving for American-Italian foods and, as you can see here, is ready in just a few shakes. I use this most often on pizza, but it’s great heated up for a quick pasta lunch and is delicious as the basis for a sauce for Polish cabbage rolls!
