| 1. |
Use a large deep skillet to sauté fresh or jarred finely chopped garlic in the extra virgin olive oil over medium high heat. |
| 2. |
When garlic is cooked (approx 1 to 2 minutes) lower heat and add the crushed tomatoes (2 cans) and tomato paste (1 can). Keep stirring until completely mixed together. |
| 3. |
Stir in all of the dried spices- basil, thyme and oregano. Add a dash of pepper to taste. |
| 4. |
Stir in a small glass of wine approx 1/3 of a cup if you prefer to measure. Lower heat now to lowest setting. (Use balsamic vinegar instead of wine if you want less carbs...it tastes just as good). |
| 5. |
Stir in the grated parmesean cheese. I sometimes will use 3/4 cup because my family loves cheese. |
| 6. |
Cover skillet and let simmer over lowest heat setting for 20 to 30 minutes. Give it a good stir about 3 times during the simmer time. |
