It took about 2 years, but I finally figured out that I am one of the lucky people who has an intolerance to garlic and onion. You’ll see that most of my recipes don’t include them (and no one has ever noticed that they are missing!), but if you love those flavors, they can always be added! Because I limit my allium intake as much as possible, I’ve had to learn how to make many of my own sauces and condiments. This “sensitive” marinara is one of them that I have fallen in love with. I double or triple the below recipe to make a big batch since it freezes so well for months.
Servings: 6
Total Time: 25 Minutes
Prep Time: 60 minutes
Cooking Time: 85 Minutes
Ingredients
12 medium ripe Roma tomatoes or 5 cups jarred diced or strained plum tomatoes (no added salt/sugar)
1 Tbsp olive oil
3 medium carrots, peeled and diced
3 celery ribs, diced
2 Tbsp tomato paste
2 sprigs fresh oregano, stems removed (about 2 Tbsp leaves)
8 basil leaves, finely chopped
1/2 tsp red chili flakes (or more to taste)
Sea salt and fresh ground black pepper, to taste
1 Tbsp raw honey (only if you like sweet sauces… I don’t use it)
Preparation
- If you are using fresh tomatoes, start here – if not, skip to step #6
- In a large bowl (probably best in your sink), prepare an ice bath.
- Bring a pot of water to a boil over high heat. Using a small knife, cut an X into the bottom end of each tomato and remove the core.
- Immerse tomatoes in boiling water for 1-2 minutes or until skins begins to wrinkle and come off. If your tomatoes are firm, it may take longer. Remove with a slotted spoon and immerse in ice bath for 1-2 minutes, or until cooled.
- Once cooled, remove skin, coarsely chop, place in bowl, and set aside
- In a medium sauce pan, heat oil on medium-high. Add carrots and celery and sauté until softened. Add tomatoes, tomato paste, oregano, basil and chili flakes, and cook, stirring frequently, until sauce comes to a boil. Reduce to medium-low and simmer 45-60 minutes, stirring occasionally.
- Remove from heat, season with salt and pepper, and carefully purée mixture with a hand blender or in a food processor until smooth.
- Taste – add additional salt, pepper, and/or chili flakes if needed and mix well. This is also where you should add the honey if you want a sweet sauce
- Serve immediately
- Sauce keeps in the refrigerator for about a week or frozen for 2 months
Nutrition Facts
Calories: 78
Fat (g): 2
Carbs (g): 12
Sugar (g): 8
Protein (g): 3
Cholesterol (mg): 0
Sodium (mg): 58
Potassium (mg): 584
Fiber(g): 5
Vitamin A (%): 718
Vitamin C (%): 13
Calcium (%): 3
Iron (%): 2
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.