I recently received a desperate comment on Facebook from a reader who just couldn’t stand my use of (clean) canned tomato sauce a moment longer. This sweet person was kind enough to share their method of making homemade Marinara.
They didn’t give me measurements, but I took the basic idea and rolled with it, adding seasonings and such along the way.
All I can say is THANK YOU to that wonderful person who became so exasperated with me they couldn’t stand it any longer. I had a good giggle and a very yummy dinner when I topped some Zoodles with this delicious sauce. I also added a bit of ground turkey for protein. It was a complete meal and I’ll definitely be making it again!
YOU MIGHT ALSO ENJOY:
- Clean Eating Garlic Parmesan Marinara
- Clean Eating Spaghetti Sauce
- Clean Eating Simple Spaghetti Sauce
- 2 tbsp. olive oil
- 1/2 yellow or red onion, chopped fine
- 6 cloves garlic, minced
- 2 tsp.. dried basil
- 2 tsp.. dried ground rosemary
- 2 tsp. dried thyme
- 2 tsp.. balsamic vinegar
- 4 drops. pure liquid stevia (optional, but tastes good)
- 3 cups chopped tomatoes (roma work great, but any will do)
- Water as needed during cooking (add 1 tbsp. at a time)
- Salt and pepper to taste after cooking
- In a medium to large skillet, warm the oil.
- Add the onions and garlic and saute over medium heat for 2-3 minutes.
- Add the tomatoes, basil, rosemary, thyme, vinegar and stevia (if using) and cook until the tomatoes have “broken down” and you have a chunky marinara. You can add water here as needed if it looks like things are drying out a bit during cooking. This is optional if your tomatoes aren’t very juicy.
- Once the tomatoes are soft and cooked, you can use the sauce chunky (as is), or you can put it through the blender for a smoother sauce.
- Store in the fridge.