Sure, you can buy marinara sauce at the store. But it’s actually very simple to make your own, and you can use fresh ingredients that give it a punch of flavor you’d never find in a store-bought marinara sauce. This recipe for marinara sauce is perfect mixed with some of our new sausages (either garlic or Italian would work!) or some precooked ground beef. For the sausages, precook them either in a frying pan or on the grill to get the ultimate flavor and caramelization, then stir the sausages into the marinara. Drizzle over some pasta, and dinner’s ready!
(Gluten Free, Grain Free, Paleo, GAPS, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
Fresh Tomato Marinara Sauce
(Gluten Free, Grain Free, Paleo, GAPS, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
Sure, you can buy marinara sauce at the store. But it’s actually very simple to make your own, and you can use fresh ingredients that give it a punch of flavor you’d never find in a store-bought marinara sauce. This marinara recipe is perfect mixed with some of our new sausages (either garlic or Italian would work!) or some precooked ground beef. For the sausages, precook them either in a frying pan or on the grill to get the ultimate flavor and caramelization, then stir the sausages into the marinara recipe. Drizzle over some pasta, and dinner’s ready!
- 1 12-oz can tomato sauce
- 4 medium sized fresh tomatoes (chopped and crushed)
- 1/2 cup water (plus more as needed.)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic (peeled and slivered)
- 1 small dried chili pepper (cut in half, or a pinch of crushed red pepper flakes (if you don’t want it spicy, add less pepper))
- 1 teaspoon salt
- 1/2 teaspoon fresh oregano leaves (chopped)
- 1 fresh basil sprig
- In a large skillet, heat the olive oil over medium heat. Add the garlic when the oil is hot.
- When the garlic is sizzling (not brown), add the tomato sauce, fresh tomatoes, and 1/2 cup water. Add the chili (cut in half)/pepper flakes, salt, and oregano. Stir well.
- Place the basil sprig on top of the sauce and allow it to wilt, then submerge into the sauce. Simmer the sauce, stirring occasionally, until thickened (about 10 minutes). Remove the halves of the chili pepper and the basil sprig. Discard.
- Cool completely, then store in the refrigerator in an airtight plastic container until use. Use within about 10 days.
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OK first item 1 -oz can tomato sauce? Is that a 1 oz can, 8 oz or what.
Remember you sometimes are addressing a man who may struggle in the kitchen 🙂