Ingredients
- 13 – 16 ounces (1-1/2 – 2 cups) tomato sauce
- 2 tablespoons Italian seasoning (Frontier®)
- 1 tablespoon Balsamic vinegar (optional)
- 1 tablespoon honey, or agave nectar
- Pour tomato sauce (sometimes labeled as "starter sauce") into container with airtight lid.
- Add Italian seasoning, Balsamic vinegar, and honey; place on lid; shake vigorously to combine.
Use immediately, or cool completely; pour into storage container; refrigerate up to 3 days. Servings: 2 cups. Prep Time: 5 minutes.
To freeze: once completely cooled, scoop sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.
Variation
Omit tomatoes; coat 1 beet, 2 carrots, 1 small sweet onion, and 4 garlic cloves with pure olive oil; wrap in foil; place in preheated 425°F oven; roast 40 minutes; cool slightly; skin beet and garlic cloves; place beet, carrots, onion, and garlic in food processor or blender; grind until smooth; stir in Italian seasoning, Balsamic vinegar, and honey; serve warm or cold.