2 Tbsp extra virgin olive oil 1 shallot, peeled and finely diced 3 large cloves garlic, peeled and minced (or pressed) 1 tsp salt 1⁄4 tsp fresh ground black pepper 1⁄2 tsp paprika 1 tsp each: dried oregano, basil & thyme 796 mL can Crushed Tomatoes (no salt added) 1⁄2 cup hot water 2 cups fresh baby spinach, roughly chopped
Heat olive oil in a large, wide, non-stick pan over low heat.
When warm, add shallots, gently cooking and stirring occasionally until quite soft.
Add garlic, stirring for 30 seconds.
Add all seasonings to pan, and stir well to combine.
Slowly pour in crushed tomatoes and water, stirring well for a few minutes to incorporate herbs and spices.
Cover and turn to low heat. Simmer 30 minutes.
Add spinach and stir until it wilts.
Serve hot with vegan parmesan and gluten free noodles.