Serves: 8-10 Time: 1 hour (or more depending on simmer time)
My hubby doesn't cook often but his marinara would have you thinking otherwise!
SOOOO GOOD! I guess all those pizza eating years gave him a superior palate for a good sauce! ;)
Besides, store bought tomato sauces are full of refined sugar and inflammatory oils. Making your own at home is always healthier and more delicious. There's no denying it takes some chopping time but is well worth the investment, as it freezes beautifully for later use in lots of different recipes!
What you need to make this:
5 tbsp. extra virgin olive oil (EVO)
1 medium white onion, diced
2-3 large pieces roasted red pepper, chopped (we use jarred)
1 stalk celery, diced
2-3 cloves garlic, minced
2, 28 oz. cans organic diced tomatoes
½ small can organic tomato paste
½ cup dry red wine
1 tsp. dried Italian seasoning
1 tsp. dried oregano, plus more to taste
1 tsp. dried basil
1 tsp. red pepper chilli flakes
1-2 tbsp coconut or date sugar, to taste
Handful of fresh basil
Salt & pepper to taste
What you need to do to make this:
Dice onion and celery and saute in EVO on medium heat until translucent.
Add minced garlic, dried spices, salt and pepper and red wine to simmer for another few minutes.
Add diced tomatoes, tomato paste, roasted red pepper and sugar. Bring everything to a boil, then reduce to a simmer set at medium low.
Simmer sauce for as long as you can (minimum 30 mins). The longer you simmer, the more flavour!
Add fresh basil to sauce at the end of your simmer time. Transfer everything to a high speed blender and blend until your marinara is silky smooth.
- Lisa xx
If you make this recipe, take a photo and tag @yourbestlifewithlisa