You know – that overpriced stuff that is usually nothing but cheap tomato sauce, lots of oil, and salt? Oh look! A clove of garlic! Yeah whatever….
This Marinara Sauce is absolutely divine, completely oil-free, and so easy to make with common ingredients from your pantry. And it’s versatile enough to use not just on pasta, but also as a dipping sauce for breadsticks or even as a pizza sauce.
Yeah it’s THAT good.
And the flavor?
Oh man. Like nothing you’ve ever got out of a jar before.
Let’s just say I made a batch of this the other night and my 18 month old grandson devoured it. And he’s a picky eater.
Did I mention fat free?
With hardly any sodium, and no strange chemicals or preservatives, you’ll never buy those overpriced jars of store-bought Marinara again.
- ⅓ cup of chopped Leeks (or Onion)
- ⅓ cup of chopped Red Bell Pepper
- ⅓ cup of chopped Mushrooms (canned mushrooms are ok too)
- 1-2 Garlic Cloves – minced fine
- 1 can of No Salt Added Chopped Tomatoes (15oz can)
- 1 can of Fire Roasted Chopped Tomatoes (15oz can)
- 1 can of Tomato Paste (6oz can)
- ½ cup of Wine ( I really like Red but White would work too)
- 1 tsp Brown Sugar
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- ¼ tsp Red Wine Vinegar
- ¼ tsp ground pepper
- Salt to taste
- Chop all the veggies to a uniform size.
- Sauté all the veggies together in a saucepan using a couple of tablespoons of water (or wine) over medium heat just until they soften.
- Add the tomatoes and tomato paste and stir to combine
- Add the wine and brown sugar and stir to combine
- Add the remaining seasonings and simmer on low heat for about 30 minutes
- If the sauce is too chunky – you can blend a cup or two to get the consistency you like.
I used a Sweet Moscato Wine as that’s what I had in my pantry. Any inexpensive white wine will work here.
Since I added the can of Fire Roasted Tomatoes with their juice (and sodium) - I did not add any extra salt.
Feel free to adjust the seasonings to your own individual taste.