Don’t be afraid of the maple syrup. You might not need it if your tomatoes aren’t too acidic. Pure maple syrup won’t add a strong maple flavor. It’s just a little sweetness to balance out the acidity and only if you need it.
For the sauce:
- 3/4c diced carrots
- 1/2 green bell pepper, diced
- 1 (8oz) tomato sauce
- 1 (14.5oz) petite diced tomatoes
- 1/2c water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1–2 tsp pure maple syrup (if you need it)
- olive oil
- Optional: 2-4 Fresh basil leaves, minced
- In a medium saute pan, heat a drizzle of olive oil over medium heat. Add carrots and bell pepper. Saute vegetables on medium heat for 3-5 minutes, or until crisp-tender. Add diced tomatoes, tomato sauce, water, onion powder, and garlic powder. Taste and add salt, pepper, or maple syrup as desired. Simmer sauce together 5-10 minutes over low heat. Stir in basil, if desired.
- Serve over pasta (12oz) or with poached eggs and toast dippers.