I was never someone who wanted to bother with their own marinara. I always found some pretty amazing sauces via the jar, but I caved the other day when I had an extra jar of pureed tomatoes, and I am glad I did! This sauce is so easy (especially if you own a mini cuisinart food processor - this thing is such a handy kitchen tool) really nutritious, and takes just about 15 minutes from start to finish. And you’re left with a sweet (from the carrot) yet spicy (red pepper flake) marinara perfect on its own, but also great as a meat sauce.
I think a big reason I’ve been loving this sauce is because of pregnancy. Since I got pregnant (well, about week 5) super flavorful things haven’t sounded all that good to me. I still love flavor, but intense spicy marinara sauces just aren’t my thing right now. Not saying the sauce is bland, but it has just enough flavor to where it doesn’t leave me with heartburn like other sauces seem to right now. I think you’ll love it!
- 1 tbsp coconut oil or butter
- 1/2 onion - finely diced
- 1 small carrot - finely diced
- 2 cloves garlic - minced
- 1 tsp salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- pinch red pepper flake - to taste
- 1 25-30oz jar organic tomatoes (all sizes are different)
- 1 cup veggie broth or water
- Chop the onion, carrot and garlic in a mini food processor - or chop and mince by hand
- Preheat a medium stock pot on medium heat and melt the butter or coconut oil
- Add the carrot, onion, garlic, salt, pepper and red pepper flake and cook for about 5 minutes, stirring continuously, until the veggies are fragrant and soft
- Add the tomato sauce and water (or broth) and bring to a boil then simmer until needed, but for at least 10 minutes
- Taste to see if it needs more seasoning
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