For the 7 Day Healthy Cleanse we focus on fruits and veggies and Made a yummy zucchini noodle "pasta" dish and used my go to basic tomato sauce from Chef Hugh Acheson. Seriously! We use this sauce a lot and because it can be made so quickly it is often our "What are we going to make???" choice.
Go to Food and Wine Magazine for the entire article and other tips. https://www.foodandwine.com/recipes/basic-tomato-sauce
From Food and Wine Magazine:
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 medium carrot, grated
One 28-ounce can whole plum tomatoes in juice, coarsely pureed
1 tablespoon unsalted butter
2 teaspoons fresh oregano, finely chopped
How to Make It
In a medium saucepan, heat the olive oil over moderate heat until shimmering. Add the onion and cook, stirring, until softened, about 8 minutes. Stir in the carrot, then add the tomatoes and season with salt. Simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes. Remove from the heat and stir in the butter and oregano.
The tomato sauce can be refrigerated for up to 1 week.