|1 tbsp / 15 ml||canola oil|
|1 cup / 250 ml||chopped onion|
|3||cloves garlic, crushed|
|6 cups / 1.5 L||chopped fresh tomatoes|
|2 cups / 500 ml||water|
|1/4 cup / 50 ml||fresh basil leaves, loosely packed (plus extra for garnish)|
|1/2 tsp / 2 ml||coarse sea salt, or to taste|
|freshly ground black pepper, to taste|
Heat oil in a large saucepan over medium heat. When pan is hot, add onions; sauté for 8 to 10 minutes or until translucent. Add garlic; sauté for another minute.
Add tomatoes, water, basil, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Remove from heat, purée with a hand blender until smooth. Garnsih with chopped fresh basil.
Per 1-1/2 cup (375 ml) serving: 84 cal, 2 g pro, 4 g total fat (0 g saturated fat), 12 g carb, 3 g fibre, 0 mg chol, 306 mg sodium
Source: Leslie Beck's Healthy Kitchen