Hearty and Easy Marinara Sauce
User Reviews
5.0
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
110 kcal
-
Course
Condiments
-
Cuisine
Italian
Hearty and Easy Marinara Sauce
Flavors of basil, garlic, and tomatoes are simmered to robust perfection in this hearty, and easy marinara sauce!! This recipe, which can be made using canned or fresh tomatoes, is also keto, and paleo-friendly.
Ingredients
- 28 ounces tomatoes - about 794 grams (or canned, whole tomatoes)
- 1 red or white onion (halved or quartered)
- ¼ cup extra virgin olive oil (alternatively, you can use any low-carb or keto-compliant oil such as avocado oil)
- 6 cloves garlic (slivered)
- 1 large sprig basil leaves (plus a few leaves cut into thin ribbons, to garnish)
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- ½ cup water
Instructions
Using Fresh Tomatoes
- Start by peeling the tomatoes. To do this, boil some water in a pot then use a sharp knife to make X-shaped cuts at the top of each tomato. Next, place the fresh tomatoes into the pot for about 60 seconds.
- Meanwhile, separately fill a large bowl with ice-cold water. Use kitchen tongs to carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water. Peel and deseed the tomatoes (the skin should now easily come off).
- Transfer the tomatoes to a chopping board, allow to slightly cool then chop into quarters. Next, place the peeled tomatoes in a large bowl and use your hands to crush them.
- Set the saucepan to heat under medium heat. To the pan, add the olive oil and slivered garlic. Allow the garlic to sizzle for about a minute, then stir in the fresh tomatoes, onion, water, salt, red chili pepper flakes, oregano, and the sprig of basil, then stir.
- Reduce the heat to a low, cover, and cook for a further 25-30 minutes, stirring from time so the marinara does not burn. I recommend covering as it helps the tomatoes to sweat, so they break down easily. Once cooked, remove the basil and onion and set them aside in a bowl.
- Add more salt if needed, garnish with some thinly sliced basil leaves and serve.
Using Canned Tomatoes
- Transfer the canned tomatoes to a bowl then crush them with your hands. This method yields a hearty marinara sauce. If you prefer a smoother consistency, use a hand blender.
- Once the tomatoes are crushed, continue from step number 4 above in how to make the sauce using fresh tomatoes (i.e., sautéing the garlic, adding the tomatoes and seasonings, simmering until cooked, garnishing, and serving).
Notes
- Nutritional information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.
I do not recommend using a cast iron skillet or a metallic pot as the tomato sauce may end up having an acidic taste.
This is a true Italian recipe where the use of hands in cooking is very common. Just think about all the wonderful dishes that we make using our hands, starting with pizza! I am however, not going to restrict you so just use a hand blender if you prefer to work this way or to have your sauce less chunky.
For a non-traditional marinara and considering tomatoes' varied acidity, you can add 1-2 tablespoons of sugar, sugar-free sweetener (for keto), or a cup of grated carrots to cut the acidity of the tomatoes. Similarly, thicken the soup using grated carrots or half a teaspoon xanthan gum (for those on a low-carb diet).
For variation, throw in some anchovies, capers, olives or your favorite seasonings and herbs for a variation in the flavor! Add about half a cup of red wine for a depth in flavor, but keep an eye on the net carb count, if on a low-carb diet! This sauce is even tastier when made a day ahead.
I do not recommend using a cast iron skillet or a metallic pot as the tomato sauce may end up having an acidic taste.
This is a true Italian recipe where the use of hands in cooking is very common. Just think about all the wonderful dishes that we make using our hands, starting with pizza! I am however, not going to restrict you so just use a hand blender if you prefer to work this way or to have your sauce less chunky.
For a non-traditional marinara and considering tomatoes' varied acidity, you can add 1-2 tablespoons of sugar, sugar-free sweetener (for keto), or a cup of grated carrots to cut the acidity of the tomatoes. Similarly, thicken the soup using grated carrots or half a teaspoon xanthan gum (for those on a low-carb diet).
For variation, throw in some anchovies, capers, olives or your favorite seasonings and herbs for a variation in the flavor! Add about half a cup of red wine for a depth in flavor, but keep an eye on the net carb count, if on a low-carb diet! This sauce is even tastier when made a day ahead.
- I do not recommend using a cast iron skillet or a metallic pot as the tomato sauce may end up having an acidic taste.
- I do not recommend using a cast iron skillet or a metallic pot as the tomato sauce may end up having an acidic taste.
- This is a true Italian recipe where the use of hands in cooking is very common. Just think about all the wonderful dishes that we make using our hands, starting with pizza! I am however, not going to restrict you so just use a hand blender if you prefer to work this way or to have your sauce less chunky.
- This is a true Italian recipe where the use of hands in cooking is very common. Just think about all the wonderful dishes that we make using our hands, starting with pizza! I am however, not going to restrict you so just use a hand blender if you prefer to work this way or to have your sauce less chunky.
- For a non-traditional marinara and considering tomatoes' varied acidity, you can add 1-2 tablespoons of sugar, sugar-free sweetener (for keto), or a cup of grated carrots to cut the acidity of the tomatoes. Similarly, thicken the soup using grated carrots or half a teaspoon xanthan gum (for those on a low-carb diet).
- For a non-traditional marinara and considering tomatoes' varied acidity, you can add 1-2 tablespoons of sugar, sugar-free sweetener (for keto), or a cup of grated carrots to cut the acidity of the tomatoes. Similarly, thicken the soup using grated carrots or half a teaspoon xanthan gum (for those on a low-carb diet).
- For variation, throw in some anchovies, capers, olives or your favorite seasonings and herbs for a variation in the flavor! Add about half a cup of red wine for a depth in flavor, but keep an eye on the net carb count, if on a low-carb diet! This sauce is even tastier when made a day ahead.
- For variation, throw in some anchovies, capers, olives or your favorite seasonings and herbs for a variation in the flavor! Add about half a cup of red wine for a depth in flavor, but keep an eye on the net carb count, if on a low-carb diet! This sauce is even tastier when made a day ahead.
- Refrigeration and Freezing - Keep your leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for 4-6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 401mg | 17% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
You'll Also Love
