Step 1

Heat the olive oil in a large skillet over medium high heat.

Step 2

Add the onion and cook for 3 - 4 minutes or until the onions start to soften.

Step 3

Add the garlic and cook for another minute.

Step 4

While the onions are cooking, place the Italian tomatoes, parsley and oregano in food processor.

Step 5

After the onions and garlic have cooked, add them to the food processor with the tomatoes and process until well blended.

Step 6

Add the remaining 2 tablespoons olive oil back to the skillet.

Step 7

Add the tomato mixture back to the skillet and bring to a simmer over low heat.

Step 8

Stir in the coconut sugar, chili pepper flakes and chicken stock.

Step 9

Simmer sauce for 15 - 20 minutes.

Step 10

Submerge the basil sprig to the sauce during the last five minutes of cooking (optional).

Step 11

Salt and pepper to taste.