Simple Marinara Sauce

This is my go-to marinara sauce recipe. I use it for all things Italian, and love to have it on hand to drizzle over zucchini ribbons with some Parmesan cheese and fresh herbs when I need a quick lunch or dinner. There’s only a few ingredients, so it’s easy to make and budget friendly. I use Pomi tomatoes, but you can also roast Roma tomatoes in the oven and then remove their skins and puree them in a food processor.

Ingredients (makes 4 cups)
4 tablespoons safflower oil (canola works if you’re not on SCD)
1/2 small onion, sliced
1 box Pomi tomatoes (strained)
1 box Pomi tomatoes (chopped)
2 garlic cloves, crushed
1 tablespoon salt
1/2 tablespoon black pepper
6 fresh basil leaves


Heat the oil in a medium sauce pan over medium high heat. Add the onions and saute until they are translucent. Remove the onions using a slotted spoon, keeping as much of the oil in the pot as possible.

Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Adjust seasoning if necessary.

Tip for chopping the basil: Place the leaves on top of one another, and roll them up like a cigarette. Take your knife and chop the leaves horizontally. Then chop again into finer pieces.

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