Tomato + Kale Marinara Pasta

In a medium pot, warm up the olive oil and add the shallots, onions and garlic, while stirring often. Tip: garlic burns easily. You could also add it at the end, when the shallots + onions are starting to soften. In a medium bowl, pour the canned, whole tomatoes and used a potato masher or wooden spoon to break them up and extract all those good juices. Add them to the medium pot you have on the stove along with any fresh tomatoes. Add the agave or honey, sea salt, pepper, and oregano. Add the tomato paste and stir well. Reduce heat to a simmer, cover the pot, and let it sit on the stove for about an hour, stirring often. If you’re not dairy-free, you could add some fresh, grated parmesan or pecorino Romano cheese for flavor. Pour over the cooked pasta of your choice! For an optional addition, sauté some fresh kale on the side with extra virgin olive oil and garlic. Not into kale? Try it with garlicky spinach, arugula or a hint of basil!