Jane's Italian Pasta Sauce
3 ½ lbs fresh tomatoes
2 Tbsp Jane’s Italian Seasoning
4 Tbsp olive oil
½ Tbsp Evaporated Cane Juice or Stevia (optional)
Wash tomatoes and blend in food processor or blender. Cook tomatoes in a large pot over the stove on medium, uncovered. When juice boils, turn stove to low, add olive oil, and let simmer for about an hour, or until reduced to desired thickness. You may need to blend the sauce again, let cool slightly before returning to blender carafe or using a stick blender. Add Jane’s Italian Seasoning, and sugar or sweetener if desired. Depending on the sweetness of your tomatoes, you may want more or less sugar.
To make with canned tomatoes:
Add 1 Tbsp and 2 tsp Jane’s Italian seasoning to one 28 oz can crushed tomatoes or plain tomato sauce.
Sprinkle Jane’s Italian over boneless chicken breasts, 1-2 pinches per breast. Add about 1 cup sauce to chicken in a baking pan. Bake chicken in 350°F oven for about 45 minutes, or until chicken reaches 165°F in the thickest section. Add cheese on chicken about 5 minutes before it’s done. Also great with baked zucchini or peppers.
Add 1 lb ground meat and 2 tsp Jane’s Italian to sauce and serve over pasta or veggies.