HOW TO MAKE HOMEMADE MARINARA SAUCE


 

    A step-by-step process on how to make an easy Homemade Marinara Sauce. It’s kid-approved and delicious served with pasta, chicken, or meatballs. And it’s low in calories and carbs, paleo, keto, gluten-free, dairy-free, and Whole 30 approved.


HOMEMADE MARINARA SAUCE

It takes only a few simple ingredients to create this delicious Homemade Marinara Sauce and add a taste of Italy to your family’s meals. It’s so easy to prepare you’ll want to make extras for the freezer or take some as a gift for a friend or neighbor. And it doesn’t contain the extra salt and sugar often found in store-bought sauces. Once you’ve tasted this healthy Homemade Marinara Sauce you’ll want to add this to your list of fast, favorite recipes!

WHY MAKE HOMEMADE MARINARA SAUCE?

  • Simple ingredients. This Homemade Marinara Sauce uses ingredients you may already have on hand in your kitchen.
  • Healthier than store-bought. This healthy sauce recipe is delicious and tasty but omits the added salt and sugar found in many canned and jarred sauces.
  • A family favorite. There’s nothing like a comforting bowl of hot pasta with fresh Homemade Marinara Sauce, and you can make it a meal by serving it with our hearty

  • INGREDIENTS YOU’LL NEED

    Canned Whole Peeled Tomatoes

    Yellow Onion

    Garlic

    Extra-Virgin Olive Oil

    Dried Oregano

    Fresh Basil

    Salt and Pepper

    STEP BY STEP PROCESS

  • Peel the onion and the garlic. Then crush the garlic and dice the onion. We recommend using fresh garlic and not garlic powder.
  • Sauté Garlic & Onion: Heat the olive oil in a heavy-bottomed saucepan over medium-high heat. Sauté onion and garlic for 4-5 minutes.
    1. Crank open the can of tomatoes and pour into the pan.
    2. Add seasonings: Stir in the oregano, olive oil, red pepper flakes, and salt.
    3. Simmer: Reduce the heat to low and let simmer for about 25-30 minutes, or until liquid is reduced by 1/3, and oil gets separated from the sauce.
    4. Blend: Remove from the heat and carefully transfer the sauce into a stand blender, together with the
      fresh basil. Then blend until smooth, or until it has reached the desired consistency.

    5. Tomatoes: Any style of canned tomato is fine, but San Marzano tomatoes have the best flavor because they are grown in Italy and picked at their peak of ripeness.

    6. Garlic: Freshly chopped garlic is preferred, but you can use jarred garlic in a pinch. We recommend not using garlic powder as it can add bitterness to the sauce.
    7. Onion: You can use a yellow onion, or a Vidalia or Walla Walla onion to give your sauce a little bit of sweetness.
    8. Oil: You can use Avocado oil, Olive oil, or butter for keto.
    9. Cheese: For a kick of flavor, add a bit of freshly grated parmesan cheese to your sauce before pureeing. You could also add nutritional yeast if you want the cheesy flavor but want to keep the sauce vegan.
    10. Don’t overcook the garlic: you don’t want to burn the garlic so it doesn’t give a bitter taste.

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