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This sauce is so easy! Make a batch and save for later.
1 TBSP OILVE OIL
2-3 GARLIC CLOVES, SMASHED
1 14 OUNCE CAN DICED TOMATOES
1 14 OUNCE CAN STEWED TOMATOES
1 TSP DRIED OREGANO, if using fresh use more
2 TSP DRIED BASIL, if using fresh use more
1/2 TSP SEA SALT
Pepper to taste
*1/2 ONION, FINELY DICED (omit if you are in a hurry)
In a medium to large skillet, heat olive oil over medium heat. Add garlic and saute until golden (if you are using onion, you can add at the same time as garlic, heating until translucent). Add remaining ingredients. Cover and simmer 15 minutes.
My family doesn’t prefer chunky sauce. So I use a potato masher on the tomatoes. Note: if you are using fresh basil, you will want to add this after the sauce has simmered.
Prep Variations
Gluten Free – use gluten free tomatoes.
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
