A quick and easy sauce that is thick, rich, fat free, low sodium, and has no strange chemicals or preservatives – you’ll never buy those overpriced jars of store-bought Marinara Sauce again.
- 1/3 cup Leeks or Onions ((diced))
- 1/3 cup Red Bell Pepper ((diced))
- 1/3 cup White Mushrooms ((sliced))
- 2 cloves Garlic ((minced))
- 1 can Diced Tomatoes - No Salt Added ((15oz))
- 1 can Fire Roasted Chopped Tomatoes ((15oz))
- 1 can Tomato Paste ((6oz))
- 1/2 cup Red Wine ( )
- 1 tsp Brown Sugar (or sweetener of choice) ((optional))
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Parsley
- 1/4 tsp Red Wine Vinegar
- 1/4 tsp ground pepper
- Salt to taste
- Finely dice the onion and bell pepper to a uniform size.
- Sauté all the veggies together in a saucepan, just until they soften. Use a tablespoon or two of veg broth or water to prevent sticking if needed.
- Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid.
- Stir in the minced garlic and continue simmering for 1 minute or until fragrant.
- Add the wine and stir to combine. Cook for 1-2 minutes. The wine adds a very elegant flavor to the sauce, but can be replaced with veg broth if necessary.
- Add the tomatoes and tomato paste and mix thoroughly.
- Add the remaining seasonings and simmer uncovered on low heat for about 30 minutes. The brown sugar is optional but helps reduce the overall acidity.
- If the sauce is too chunky for your liking – you can use an immersion blender or....blend a cup or two, to get the consistency you like.
If you have a Food Processor it will make a quick chore out of chopping all the veggies.
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.
Tips are Always Welcome