Jesse Colmey
Buying marinara at the store used to be a staple in our house. Trying to find the right one, checking the labels for a sauce that was low in carbs, low in sugar for a decent price has always been a challenge. Once I started making my own it was game over. This recipe is so easy to make and only takes a few ingredients! This is a great base recipe to build off of and make it your own.
Sometimes I like to add a splash of red wine if I have it, or confit the garlic first (recipe coming soon).
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Simple Marinara
Ingredients
- 28oz Can Crushed Tomato’s (I like these Crushed San Marzano Tomato’s)
- 3 Cloves Garlic Minced or Sliced
- 1Tbsp Extra Virgin Olive Oil
- 1 Hunk of Parmesan or Romano Cheese
- 1 Bay Leaf
- 1Tbsp Oregano
- 1tsp Sugar/Monk Fruit Sweetener
- Handful Basil chopped
- Salt & Pepper to Taste
- 1tsp Crushed Red Pepper (Optional – Try these Crushed Red Peppers!)
Directions
- Add Tomato’s to a saucepan over medium heat
- Add in minced garlic, oil, cheese, bay leaf, oregano, sweetener, salt, and pepper(s)
- Simmer for about 20 minutes stirring occasionally
- Add the basil and simmer for an additional 10 minutes
- Serve over your favorite pasta and enjoy!
Equipment
Ingredients
- 1 28oz Can Crushed Tomato San Marzano Preferred
- 1 Tbsp Olive Oil Extra Virgin
- 3 Cloves Garlic Minced
- 1 Bay Leaf
- 1 Tbsp Oregano
- 1 Hunk Parmesan or Romano Cheese
- 1 Handful Fresh basil Chopped
- Salt & Pepper to taste
- 1 tsp Crushed Red Pepper Optional
Instructions
- Heat sauce pan over medium heat
- Add tomato, oil, garlic, bay leaf, oregano, cheese, salt, and pepper(s)
- Let simmer for 20 minutes
- Add basil and simmer for 10 minutes longer
- Serve over fresh pasta and enjoy!
Nutrition
Calories: 39kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
