Heat the olive oil and garlic in a stockpot over medium heat. Sauté for 2 minutes, just until garlic is fragrant.
Add the puréed tomatoes, basil, salt, pepper, and crushed red pepper.
Bring the sauce to a simmer, reduce heat to low, and let simmer for 20 minutes, stirring constantly.
Add the fresh spinach to the sauce, and let cook for 5 additional minutes before serving.
HELPFUL TIP: Puréed or crushed San Marzano tomatoes are traditionally used in Italy. You can often find these in cardboard cartons near the canned tomato products in the grocery store. Puréed makes a thick and smooth sauce, while crushed makes a thin and chunky sauce.
Serving size: ½ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/02/meatballs-marinara-tuscan-tomato-sauce/