Ingredients for about 2 cups or 8 fourth-cup servings:
Set a nonstick skillet on medium heat.
When the skillet is hot, add olive oil and wheat flour. Cook for about 3 minutes until the wheat flour turns dark brown and remember to stir frequently with a wooden spoon or spatula.
Toss in garlic and allow it to cook for about 1 minute.
Add 1 cup of chicken broth, tomato sauce and chopped tomatoes. Stir and allow the sauce to simmer for about 5 minutes. As you stir, mash the chopped tomatoes in order to thicken the sauce.
Add in the seasonings and stir thoroughly. Add the remaining 3/4 cup chicken broth. Stir, remove from the heat and allow the sauce to cool and thicken. If you prefer a thinner sauce, add tablespoons of chicken broth until you reach your desired consistency. Season to taste with sea salt & pepper.
Store in an airtight container/jar in the refrigerator.