Organic Creamy Tomato Spaghetti Sauce

Dustin calls this pink sauce since the cream makes it a very light red color. It is extremely simple to make and after making this for months, I can never go back to jar sauce.

1 tbsp grass-fed butter
4 garlic cloves minced
2 cans organic diced tomatoes pureed
2 tbsp white vinegar
2 tbsp organic raw sugar
1/4 tsp dried organic Italian seasoning
1/4 cup organic heavy whipping cream
salt and organic black pepper to taste

  1. Melt butter in a large pan.
  2. Add minced garlic cloves and cook on low-medium until fragrant and not burnt.
  3. Add cans of tomatoes I like to blend the whole sauce after it’s cooked but Dustin insists on pureeing the tomatoes before adding, them. Your choice.
  4. As the tomatoes get hot, add the vinegar, sugar, salt, pepper and Italian spices. It is important that the vinegar reduces before adding the cream, otherwise the sauce can taste off.
  5. Let it boil for a couple minutes then remove from heat and add cream.
  6. If for whatever reason your sauce isn’t thick, or you have substituted milk, or heaven forbid, skim milk, you can add a pinch or two of xanthan gum. This will thicken the sauce beautifully but make sure you ad sparingly as it can coagulate the sauce pretty quickly as it cools.

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