Clean green tip: Canned tomatoes actually contain higher amounts of the antioxidant lycopene than fresh tomatoes. And your body absorbs the nutrients in canned tomatoes better than fresh. Sounds crazy, but it's totally true. Tomatoes are heated before they're canned, and this temperature change makes lycopene easier for the body to absorb. So store those canned tomatoes as a household staple!
- 2 tablespoons extra- virgin olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely minced
- Two 28- ounce cans unsalted organic crushed or diced tomatoes
- ¼ cup fresh oregano leaves
- ¼ teaspoon sea salt
- 2 tablespoons balsamic vinegar
- 1 cup finely julienned spinach
In a large stockpot, warm the extra-virgin olive oil over low heat. Add the diced onion and cook for about 10 minutes, or until soft. Add the garlic and sauté for another 3 minutes on low heat.
Add the crushed tomatoes and fresh oregano leaves and give the sauce a good stir. Cook on low for about 2 hours, stirring occasionally to prevent burning.
When the sauce has reduced and thickened, finish with the sea salt, balsamic vinegar, and julienned spinach. Simmer for an additional 5 minutes and serve or use in recipes as needed.