This is a favorite of mine that uses a long-time family sauce recipe. It has been passed down from my grandmother and I’ve changed it around a bit to suit my taste. It’s a southern Italian recipe that comes directly from Naples. You can have fun with it and change it up a little as well if you choose! I never use salt or sugar in my recipes, even though sugar is the secret ingredient to most delicious and timeless tomato sauce recipes! It helps to cut down the acidity of the tomatoes and really helps bring out the flavor of all the spices. I have opted for a healthier version and replaced sugar with sweet bell peppers which adds sweetness to the sauce as it slow simmers. If you find that it is still a bit too acidic for you, then you can add a little sugar a 1/2 tablespoon at a time for taste.
- 6-8 Pieces of All-Natural Bone In Chicken of your choosing
- 48oz of organic tomato paste (4 12oz cans)
- 60oz of water (I use the tomato paste cans to measure)
- 5 assorted mini sweet bell peppers, sliced (red, orange, yellow)
- 1 entire 5oz bag/container of organic baby spinach
- 3 tablespoons of granulated garlic (or 6-8 cloves of fresh garlic crushed and diced, adjust to your taste)
- 2 tablespoons of onion powder (or 1/2 sweet onion, sliced)
- 1/2 tablespoon of celery salt
- 1/2 tablespoon cayenne powder
- 1 tablespoon oregano
- 1/2 tablespoon basil
- Combine tomato paste and water in large pot and mix well. It is fine if the paste doesn’t entirely dissolve. It will finish dissolving once you place the pot over heat. Add the garlic, onion, celery salt, cayenne pepper, oregano and basil. Mix well. Add the chicken and bell pepper.
- Place the pot over high heat until it begins to boil. Immediately reduce to very low heat and let simmer for 2 1/2 hours.
- With 30 minutes left, add the spinach and stir. Let continue to simmer.
- If desired, cook your pasta of choice and serve chicken and sauce over pasta. For a healthier option, serve over quinoa pasta.