In a large skillet, sauté the onion on a low heat for 10 minutes. Add the coconut sugar and chopped tomatoes, and continue to cook until almost caramelized. You may add more oil than called for, or (my preference) add about 2/3 cups water to keep the onions from sticking to the bottom and drying out.
When onions are soft (approximately 20 minutes) add 1 cup tomato sauce and 1 cup water.
Add spices, cover, and continue to simmer until it reaches your desired consistency (approximately 10 minutes). Serve it immediately over your favorite whole wheat, raw zucchini noodles, or (my favorite) rice pasta!
Notes
Are you impatient like me? Yes, you can cook the sauce faster and on a higher heat, however, you will need to be diligent about stirring and keeping the onions from burning. You will also need to be careful not to cook all of the water out of the sauce as it simmers—just keep adding water! If you have a lot of fresh tomatoes on hand, skip the tomato sauce and simply blend 3 cups of fresh tomatoes as a fresh and delicious substitution (still adding 1 cup of water). If you prefer chunky sauce—don’t bother to blend. If you have picky kids that don’t like texture (like mine) blend all of the tomatoes, and maybe some of the onions, too!