Ingredients:

• 1 tsp grape seed oil
• 3 cloves of garlic
• 16 ounces of crushed tomatoes
• 1 cup water
• 2 tsp dried basil
• 2 tsp Himalayan sea salt
• black pepper to taste
• red pepper flakes to taste

INSTRUCTIONS:

1. Heat oil in a large pot. Add garlic and sauté until translucent.
2. Add all other ingredients to the pot and bring to a boil.
3. Once at a boil, cover and reduce heat. Simmer for 25-30 minutes.
4. Serve over zucchini or squash noodles (spaghetti squash is a delicious option!)

Suggested sauce serving size = 1/4 cup. This equates to the serving having 1/4 serving of vegetables, and 1 serving of essential healthy fat on the IHC plan.