MEAL PREP SUNDAY. My go-to dish for the week are meatballs with homemade tomato sauce. I originally wanted to do turkey meatballs, but since I have a teenager in the house who loves beef, I opted for grass fed lean beef. I believe in the concept of eating everything in moderation. The recipe for the meatballs is straightforward and I only post the recipe for my favorite tomato sauce from the “The Pump Energy Food” cookbook for now. It’s easy to make, tasty, light, low on sodium and keeps in the fridge for you up to three days. ?

1 small onion, quartered
1 glove garlic
6 tomatoes, cored, seeded and quartered
2 tsp olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
sea salt, optional

In a bowl of a food processor chop onion and garlic by pulsing two or three times. Add the tomatoes and pulse 4 to 5 times. The mixture should have some texture. Alternately, chop the tomatoes, onions, and garlic into small pieces.
In a medium saucepan, heat the oil and add the tomato-onion mixture. Cook over medium-low heat, stirring to prevent sticking, for about five minutes and until heated through and bubbling.
Add the oregano and basil. Cook, uncovered, for about 20 minutes, stirring frequently, until thickened to as sauce-like consistency and most of the liquid evaporates. Taste and season with salt, if desired.