For years I’ve been an avid jar sauce user. It’s so cheap and simple that you wonder what else they could put in there other than tomatoes, and a little of this and that. But when you look at the ingredients list, there is sugar and high fructose corn syrup in many of the store-bought pasta sauces. With our clean eating focus, we wanted to make our own that didn’t have that junk in it. You won’t believe how simple it is to make your own marinara sauce.
Healthy Marinara Sauce the Whole Family Will LOVE!
2 medium onions
2-3 tablespoon olive oil
2, 6-oz. cans of tomato paste
6 cloves of minced garlic
1 cup red wine
100 oz. whole tomatoes
1/3 cup stevia (or preferred sweetener)
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1/2 tablespoon Lawry’s coarse garlic salt with parsley
1 teaspoon pepper
salt to taste
1/4 cup parmesan cheese
Sauté onions in olive oil. Add tomato paste and garlic. Cook down for 3-4 minutes. Add red wine and mix. Then add whole tomatoes. Use a hand blender (or pre-blend before adding) until the tomatoes are at a consistency you prefer. Add remaining ingredients. Let cook for 1-2 hours. If it thickens too much, add some water. Keep tasting to see if the spice is to your liking.
Yields about 8 jars of sauce. Store in the refrigerator, freeze or can for later use.
Add this to brown rice, whole wheat pasta, quinoa, grilled chicken breast and more. This is great to have on hand to help round-out healthy meals.
Tip: Don’t think you have to spend a lot of money, especially on ingredients like the red wine (ours cost a couple of bucks at Aldi!).
This recipe is based on a recipe in Autumn Calabrese’s Fixate cookbook.
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Lisa may spend her days as an early childhood Montessori teacher, but when she’s not in the classroom, she’s in the kitchen whipping up new recipes, while adding her own healthy flare with a few simple changes. When she and Dan first got married, she only knew how to make tuna noodle casserole made with Velveeta and cream of mushroom soup. She has come a long ways since then, thanks to cookbooks, the Internet, trial and error, and a passion for healthier living.