spaghetti with red sauce #recipe

2 tsp olive oil
1 28 oz can of whole tomatoes
1/2 sweet yellow onion, chopped
1/2 tsp of dried oregano (divided)
1 tsp of dried basil (divided)
3 cloves of garlic
Sea salt and fresh cracked pepper, to taste
1/2 tsp sugar
2-3 fresh basil leaves, chopped
1/2 tbsp fresh parsley, chopped

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes – this protects the garlic from burning and infuses the tomato with the roasted garlic flavor (YUM). Sprinkle 1/4 teaspoon of oregano and 1/2 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.

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