The marinara sauce is really simple and quick to make, as well as vegan friendly. It would also taste great on pizza. Make this sauce ahead and freeze, or jazz it up a bit with some Italian sausage and spinach, and throw it over zoodles, for an easy weeknight paleo dinner. I normally buy organic marinara all the time, because I’m really lazy, but this recipe was so easy, I doubt I will again. It only took a half hour to make, and I’m thrilled with the results.
Marinara Sauce
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2
Ingredients
- 2 28oz can of peeled tomatoe
- 4 minced cloves of garlic
- ½ half of yellow onion, finely chopped
- 2 tbsp fresh chopped basil
- 3 tbsp of extra virgin olive oil
- 1 tsp of sea salt
- two grinds of fresh ground black pepper
- 1 bay leaf
Instructions
- Add peeled tomatoes to a blender to puree. Skip this step if you bought pureed tomatoes.
- In a large saucepan or dutch oven, add finely chopped onion. Saute until soft for 2-5 minutes, then add garlic and chopped fresh basil.
- Saute until it smells delicious for about another minute.
- Then add pureed tomatoes, sea salt, fresh ground black pepper, and one bay leaf.
- Bring to a simmer, and let sit simmering for 30 minutes, with the lid covering most of the top, leave lid a little to the side to let the steam escape.