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Heat the olive oil in a large skillet over medium high heat.
Add the onion and cook for 3 - 4 minutes or until the onions start to soften.
Add the garlic and cook for another minute.
While the onions are cooking, place the Italian tomatoes, parsley and oregano in food processor.
After the onions and garlic have cooked, add them to the food processor with the tomatoes and process until well blended.
Add the remaining 2 tablespoons olive oil back to the skillet.
Add the tomato mixture back to the skillet and bring to a simmer over low heat.
Stir in the coconut sugar, chili pepper flakes and chicken stock.
Simmer sauce for 15 - 20 minutes.
Submerge the basil sprig to the sauce during the last five minutes of cooking (optional).
Salt and pepper to taste.