This is a wonderfully healthy and easy recipe from my new favorite cookbook The Sneaky Chef.
1/4 cup extra virgin olive oil
1 onion, finely minced or pureed
1 clove garlic, finely minced
1/4 cup Orange Puree
1/4 cup White Puree
1 can, about 28 ounces, whole peeled tomatoes with liquid
1 6-ounce can tomato paste
1/2 teaspoon salt
Freshly ground pepper
Cook onions and garlic in a saucepan with oil over medium heat. Cook until they are translucent but not brown. Mix in the Orange Puree and White Puree, tomatoes and tomato paste and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until sauce thickens (I didn’t have to wait nearly 15 minutes because it started off fairly thick). Transfer sauce to a blender and puree until smooth
Stir in salt and a few grinds of pepper, to taste. You can refrigerate this for up to 1 week, or freeze for up to 6 months.
I have personally tried this and think it tastes great!