Roasted Garlic Pasta Sauce

Yesterday I tracked my food intake on PaleoTrack, a free Paleo food journal. The cool thing about this food journal is that it let's you know if you're staying "Strict Paleo" or if you ate legumes, sugar, dairy, or grains. It also tracks your nutrient intake, including amino acids, vitamins, and minerals. Additionally, the journal calculates your omega 6:omega 3 and sodium:potassium ratios, and signals if you're within the appropriate Paleo ranges. This is a screenshot of the results of my food intake yesterday: 

As you can see, I got "Congratulations! You are: Strict Paleo!" The beauty of Paleo is that though I only ate 1153 calories worth of food, I felt full after every meal, even after one hour of kickboxing. And when I got hungry at work, I snacked on green pepper slices and a pear while.

Anyways, it's recipe time...

Roasted Garlic Pasta Sauce
1 large onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon red pepper flakes
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans crushed tomatoes, with their juices
2 whole heads roasted garlic, cloves removed from peels

Saute the onion in the olive oil in a large saucepan over medium-high heat until soft (about 5 minutes). Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, red pepper flakes, Italian seasoning, and basil, and cook for 1 minute. Add the crushed tomatoes and their juices. Stir and bring to a boil. Reduce the heat to a  simmer and cook for 20 minutes, stirring occasionally. Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes longer. Then toss onto your zucchini pasta or spaghetti squash.