- 1/4 c. olive oil
- 1 bunch of shallots
- 1 can (30 oz.) Furmano plum tomatoes (this is important because they are real tomatoes)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 c. shredded parmesan cheese (optional but good)
- 1 lb. browned, ground spicy italian sausage (optional but good)
Add all to a pot (I use my cast iron dutch oven). Break the plum tomatoes down with a wooden spoon. Do not cover, simmer and let cook with the lid off for at least 30 minutes. The longer it simmers, the better the flavor and the thicker the sauce will get. It is this simple. Make it, you won’t be disappointed.
For the spaghetti squash:
De-seed, place in a baking dish with a 1/4 c. of water, drizzle with olive oil, sprinkle with salt and pepper, cover with tinfoil and roast for 40 minutes in the oven at 375.