Add all ingredients to a pot and simmer (without a lid), stirring frequently, until ready to eat! How easy is that?! If the sauce has too much liquid for your preference, continue to cook it down until more of the liquid evaporates. When ready, add to your favorite noodles, zoodles or my personal favorite, spaghetti squash! Top with mozzarella cheese if you please, and fresh chopped basil! =)

Why  stevia? The acidity of tomatoes often needs to be counter-balanced with something sweet to mellow out that acidic bite tomatoes have. I use stevia in this recipe because I have candida so I am not consuming any sugars at this time (check out more information on my website about candida and gut health testing if would like to learn more). If you’re not a stevia fan, please feel free to try a small amount of maple syrup, coconut sugar, or good ol’ cane sugar (if this is something you are comfortable having in your diet). You only need enough to take away the acidic bite of the tomatoes. If you do try using a different sweetener, please let me know how it turns out! Happy cooking! =)