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How To Make Basic Marinara Sauce

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.54

$0.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan sauce
spoonacular Score:61%

Spoonacular Score: 61%

 

How To Make Basic Marinara Sauce is a caveman, gluten free, primal, and whole 30 sauce. This recipe makes 12 servings with 37 calories, 2g of protein, and 0g of fat each. For 61 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatoes, herbs, salt and pepper, and a few other things to make it today. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Try Basic Marinara Sauce, How to Make Homemade Roasted Tomato Basil Marinara Sauce (no sugar added!), and Basic Marinara for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps garlic
garlic
2 Tbsps
2 Tbsps red dried herbs
red dried herbs
some
some salt and pepper
salt and pepper
12 cups
12 cups fresh tomatoes
fresh tomatoes
2 large
2 large diced yellow onions
diced yellow onions
2 Tbsps garlic
2 Tbsps
garlic
2 Tbsps red dried herbs
2 Tbsps
red dried herbs
some salt and pepper
some
salt and pepper
12 cups fresh tomatoes
12 cups
fresh tomatoes
2 large diced yellow onions
2 large
diced yellow onions

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

  1. In a large soup pot, heat up the olive oil.
  2. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions.
  3. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more.
  4. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.
  5. Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you want to use fresh herbs, add them at then end of the cooking process, just before serving.
  6. If you dont have fresh tomatoes, you can use 2 (28 oz) cans of crushed tomatoes, 1 (28 oz) can of whole tomatoes and 1 (6 oz) can of tomato paste. When I use canned tomatoes, I always add a couple tablespoons of sugar to counteract the acidity of the canned tomatoes. I find I dont have to add any sugar with the ripe tomatoes from my garden.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.66
Ingredient
2 Tbsps garlic
2 tablespoons red dried herbs
12 cups fresh tomatoes
2 larges diced yellow onions
Price
$0.36
$0.17
$6.71
$0.66
$7.90

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
38 Calories
1g Protein
0.33g Total Fat
8g Carbs
18% Health Score
Limit These
Calories
38
2%

Fat
0.33g
1%

  Saturated Fat
0.05g
0%

Carbohydrates
8g
3%

  Sugar
4g
6%

Cholesterol
0.0mg
0%

Sodium
202mg
9%

Get Enough Of These
Protein
1g
3%

Vitamin C
22mg
28%

Vitamin A
1259IU
25%

Vitamin K
13µg
13%

Manganese
0.23mg
11%

Potassium
396mg
11%

Fiber
2g
9%

Vitamin B6
0.17mg
8%

Folate
27µg
7%

Vitamin E
0.81mg
5%

Copper
0.1mg
5%

Magnesium
19mg
5%

Vitamin B1
0.07mg
5%

Vitamin B3
0.93mg
5%

Phosphorus
45mg
5%

Iron
0.49mg
3%

Calcium
23mg
2%

Vitamin B2
0.04mg
2%

Zinc
0.31mg
2%

Vitamin B5
0.17mg
2%

covered percent of daily need

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