Everyone has their own version of Marinara Sauce, right? Growing up I was relegated to eating that horrible red stuff that comes in the glass jar and flavored with simply…MEAT.
What kind of flavor is that anyway? Don’t I want a tomato sauce to taste like…you know…tomatoes? Not…meat? Or a sorry substitute for it?
So, don’t suffer with that sorry excuse for a real marinara sauce when you can whip up my House Marinara in just a few minutes and ingredients.
What sets this Marinara apart from others? Well, apart from how amazing it tastes, there is a secret ingredient. Coconut Sugar.
Did I lose you?
Hear me out. Tomatoes are acidic and therefore you need something a bit sweeter to counteract that acidity. Some use carrots but my Nana always used white sugar. I use to think it was crazy until I realized she was onto something.
Coconut sugar is a great alternative to white sugar. This sugar is actually derived from the coconut palm tree. It was show to contain minerals such as Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits. What’s all that mean?
That it is a great alternative to the empty calories of white processed sugar.
AND…a little goes a long way. So, at the very least we are saving on calories, which we all love.
This marinara also contains a powerhouse of flavor that will compliment pasta but not overwhelm it. I also included a recipe for my favorite way to use this sauce up!
Oh…you want another added benefit? This sauce meets the dietary requirements of most people out there! It is vegan, vegetarian, paleo, clean, whole, dairy free, nut free, and gluten free!
Just go make it. You won’t regret it, I promise!
1 large Onion, chopped
4 cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp Coconut Sugar
1 tsp Dried Organo
1 tsp Dried Basil
1 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
1 Can (28 ounces) Whole Tomatoes, crushed.
1 Cup Pasta Water
Heat oil in a large pan, add onion and garlic and cook until onions are slightly translucent, about 5 minutes.
Sprinkle on Sugar, Oregano, Basil, Pepper Flakes, Salt, and Pepper. Cook until fragrant, about 30 seconds.
Add tomatoes and Pasta Water. If you’re making this ahead of time just leave out the pasta water and then add it in when reheating.
Bring to a boil, then simmer for 30 minutes, until thick and creamy.
Recipe makes enough for about a pound of pasta.
Print the Recipe for my House Marinara!
Print the Recipe for my Simple Weeknight Pasta!