2 medium Leeks
5 ounces sliced Baby Bella Mushrooms
3 cloves Garlic, minced
1 teaspoon Kosher Salt
1/4 teaspoon Crushed Red Pepper Flake (optional)
2 14-ounce cans Diced Tomatoes (no salt added variety)
1 tablespoon Fresh Thyme Leaves (approx. 2 sprigs)
1 cup packed Basil Leaves
1/4 teaspoon Dried Oregano
2 teaspoons Sugar (preferably sugar in the raw)
Freshly Ground Pepper, to taste
Heat olive oil over medium heat in a large skillet, preferably non-stick. Peal away the top layer of leaves and trim the very top of each leeks to remove the tough ends. Slice leeks lengthwise in 1/4 to 1/2 inch disks (should yeild about 1 1/2 cups sliced). Add leeks to the heated oil and cook, stirring occasionally, for about 4 minutes. Add the sliced mushrooms and cook for another 5 minutes. Add salt, red pepper flake, and garlic to pan. Cook, stirring frequently, for 1 minute. Add all remaining ingredients to the leeks and mushrooms. Simmer sauce over medium-low heat for 15 minutes, uncovered. Cover skillet with lid and continue simmering for about 20 minutes.
Servings: 4 Serving Size: 1 cup, 120 calories per serving
**Use this sauce in any recipe that calls for marinara or tomato sauce
**For a simple and healthy pasta dish, combine 1 1/2 cup cooked 100% Whole Wheat Pasta, 1 cubed and roasted eggplant, and 2 cups of sauce. Serves 2; 325 calories per serving
**The picture shown also features my Fennel and Parmesan Meatballs!