sweetnutritionnyc
Theres so many benefits to making your own marinara! 1. It tastes better, 2. it makes your house smell better, 3.I don’t know about you but it makes me want to open a bottle of wine which is also a great thing 4. you are reducing sodium since it’s fresher AND 5. You can store this in ziplock freezer bags and have sauce that’s fresh whenever you’re ready!
Ingredients:
3-4 garlic cloves, chopped
2, 32oz can of whole peeled tomatoes (San Marzano are my favorite)
2-3 large onions, chopped
1 tbsp. oil (you can use olive or just vegetable oil)
1-2 tbsp. tomato paste
salt and pepper
Chopped fresh parsley
Directions:
Heat a large pot to medium high heat, add oil and garlic and cook until fragrant. Add onions and cook until translucent. Add the paste and stir well. Bring down the heat and add tomatoes. My tip is to WEAR AN APRON and then oh so gently squeeze each of the tomatoes as you add them to the pot.. Bring up the heat, add water to the two cans and dump them in the pot and wait for it to boil. Once boiled, cover and bring down flame to simmer.
The trick here now is to let it GOOOOOOO. The longer you do the sweeter it is. I’d say earliest is 30 minutes, but if you have more time let it keep going. My magic time is 2 hours. Since using whole peeled tomatoes I find that sometimes its a bit TOO chunky. I take out my immersion blender and I work it a little bit until it’s slightly chunky and not smooth. If you don’t have one of these hand held blenders I suggest you (GET ONE, IT’S NOT EXPENSIVE I USE IT ALL THE TIME) just use a large wooden spoon and mash like heck.
Keep checking it and tasting. I would add the salt and pepper to taste and then if it isn’t as sweet as you want it to be add some sugar and cook a little longer.
Nutrition facts:
1/2c is one serving
Calories: 33
Protein 1g
Carbs: 5g
Fiber: 1g
