1 pint of homecanned tomato sauce (no additives; plain tomatoes reduced by simmering; processed by boiling water bath per USDA guidelines)
3 tbsp chicken oil (home-rendered from chicken skins of homeraised chickens)
3 cloves garlic, minced
half yellow onion, minced
dash of each of ground basil, parsley, savory, and oregano
kosher salt and pepper to taste
Sautee garlic in oil for about 2 minutes, add the onions and sautee an additional 3-5 minutes or until transparent. Add tomato sauce. Season with herbs, S&P.
I cut the above in two. I used half of it (1 cup) to mix in about 1 cup of roughly chopped chicken meat (leftover from rotisserie that I cooked last Friday). (The other half of spaghetti sauce I will use for something else at a later time.).
Serve the spaghetti sauce with chicken over a bed of zucchini spaghetti.
Note: I used a special gadget to make the zucchini spaghetti.