1 can of whole San Marzano tomatoes
4 vine-ripened fresh tomatoes, chopped
2 Vidalia Onions, thinly sliced
4 cloves of garlic, thinly sliced
1 bay leaf
1 pat of organic, grass-fed butter*
Sea salt
Extra virgin cold-pressed olive oil

Heat a large saucepan. Add butter, onions and garlic.

When onions and garlic are soft, add canned tomatoes and fresh tomatoes, bay leaf. Season with salt and pepper.

Cover and let simmer for 45 minutes or until sauce thickens.

Take a masher and mash the whole tomatoes until sauce is preferred consistency.

Turn heat off and drizzle in olive oil.

Serve with quinoa pasta.

*To make vegan, use 1 teaspoon of sunflower or grapeseed oil