Did you know that making your own marinara sauce is simple and easy? It’s not a long process, it doesn’t take lots of time, it doesn’t mean you have to slave away canning your own sauce from your home grown tomatoes. If you want to do that, awesome and seriously you are my hero if you do that. For me, it’s not where I’m at now and it is also not something on my to-do list. You may feel the same where quick and easy recipes are the ones you want and easily become the favorites you make over and over again.
Why would you want to make your own marinara sauce? Isn’t it just easier to buy it? While it may be a little quicker and easier to buy, the ingredients found in the majority of marinara sauces are full of unhealthy and inflammatory oils, sugars and other preservatives. Why sugar and bad oils need to be in marinara sauces is beyond me, but it is very hard to find one without. I have found the few marinara sauces I have found that don’t have added sugar are around $7 for a jar, which is really expensive. You can make the marinara sauce at home for a fraction of the cost. And while you are making this marinara sauce you can double or triple the recipe and freeze the extras so you have marinara sauce ready for whatever recipes you have planned for the week ahead.
Ingredients
2 Tablespoons coconut oil
1/4 small red onion, finely diced
3 cloves garlic, finely chopped
24 ounces tomato sauce
salt and pepper
1/2 teaspoon dried Italian seasoning
3 Tablespoons olive oil
fresh basil (or other fresh Italian herbs), optional
Directions
- In a medium saucepan (large saucepan if you are doubling or tripling the recipe) sauté the red onion and garlic in the coconut oil for 1 minute on medium heat
- Add the tomato sauce, Italian seasoning and olive oil and simmer on low for 15 minutes
- Serve on top of zoodles (Spiralized zucchini noodles), with Spaghetti squash spaghetti and spaghetti and meatloaf meatballs
- If you are serving it on top of zoodles and want to make it a meat sauce for more protein, which I always recommend, add 1 pound of browned grass fed ground beef
- 2 Tablespoons coconut oil
- 1/4 small red onion, finely diced
- 3 cloves garlic, finely chopped
- 24 ounces tomato sauce
- salt and pepper
- 1/2 teaspoon dried Italian seasoning
- 3 Tablespoons olive oil
- fresh basil (or other fresh Italian herbs), optional
- In a medium saucepan (large saucepan if you are doubling or tripling the recipe) sauté the red onion and garlic in the coconut oil for 1 minute on medium heat
- Add the tomato sauce, Italian seasoning and olive oil and simmer on low for 15 minutes
- Serve on top of zoodles (Spiralized zucchini noodles), with Spaghetti squash spaghetti and spaghetti and meatloaf meatballs
- If you are serving it on top of zoodles and want to make it a meat sauce for more protein, which I always recommend, add 1 pound of browned grass fed ground beef
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