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When I make my own sauce I can control the ingredients (no high fructose corn syrup for me), the flavors, and the salt.
 
This recipe combines canned tomatoes, canned tomato paste, and fresh tomatoes. It is packed with vitamin C, the one that wards off infections. You get fiber too, something you need for health and longevity.
 
According to the Nutrition Data website, tomatoes are also a source of thiamin, niacin, magnesium, and potassium. They contain no cholesterol or fat, but do contain natural sugars.
 
The large wooden recipe box, a birthday gift I received decades ago, is one of the most important pieces of "equipment" in my kitchen. Filled with handwritten family recipes and a bevy of recipes clipped from magazines, it's where I go when I'm stumped on dinner. Though I can't recall the source of this recipe, it's a winner, and I've made it many times.
 
Since the tomatoes in the fruit bowl on the kitchen counter were ripening fast, I decided to make a variation of original recipe. The result was a chunky, flavorful, satisfying sauce. I like chunky sauce and left it that way. You may whir it with an immersion blender if you prefer a smoother consistency.
 
I wanted to use fresh basil, but it is very expensive where I live, almost five dollars for a few leaves that spoil in a day. Dried basil leaves worked well. However, if you can buy less expensive basil or grow your own, by all means, use it. Basil is a dominant flavor, so I start with a couple of chopped leaves and add more if necessary.

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