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Herbed Marinara Sauce Recipe

February 16th, 2016 | no comments

I just got back from a week in Turks and Caicos and I am feeling very relaxed. There is nothing like a boost of Vitamin D, turquoise colored water and R&R to make a gal feel refreshed.

I’ll be posting my vacation recap with recommendations for T&C later this week, so if you’re interested in seeing pictures and where we traveled to, stay tuned later in the week.

When I get back from a trip I like to turn to healthy nourishing meals that don’t take a ton of time. This is when I rely on my freezer to be stocked with healthy options that I prepared weeks prior, such as my delicious herbed marinara sauce that I am sharing with you today. 

Herbed Marinara, Create Your Great Life

This is a recipe that I have been making for years and it is extremely versatile. I uses this marinara on top of roasted spaghetti squash, tossed in my favorite gluten-free pasta, layered in eggplant parmesan and as the perfect addition to homemade healthy pizza. 

Herbed marinara sauce is full of flavor and I love it over a store bought variety because I can control the ingredients and flavors. When I do turn to store bought, I choose organic varieties that are made without any sugar or added preservatives. Make sure to read the ingredients when purchasing the store bought varieties since sugar and other preservatives tend to make their way into the jar. 

Alright, now to the recipe! You can make a double batch by doubling the ingredients below and storing half in the freezer. 

If you make this recipe make sure to tag me in your pictures on Twitter @DeeLynn, or Instagram @DeeLynn78, or Facebook CYGL Page or use hashtag #createyourgreatlife so I can see your delicious creations!

Clean Herbed Marinara Sauce 

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You’ll need:

  • 1 10oz can of organic whole tomatoes
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 TBSP Extra Virgin Olive Oil
  • 2 Organic Bay Leaves
  • 1 TSP organic granulated garlic
  • 1 TSP organic powdered onion
  • 1 TBSP organic dried basil and/or handful fresh basil leaves (whole)
  • 2 tsp organic dried oregano
  • 1 tsp organic thyme or 2 sprigs fresh thyme
  • Pinch of red pepper flakes
  • Generous pinch of salt and cracked pepper
  • Splash red wine vinegar or a squeeze of fresh lemon juice

To Make:

In a large prep bowl, empty can of tomatoes and crush or purée to your desired texture, using a hand mixer or your hands. Sometimes I want the sauce to be very smooth so I’ll dump tomatoes in the Vitamix first and purée until smooth. Once tomatoes are crush to your desired consistency, set aside.

In a large pot, warm the olive oil over medium heat and then add chopped onions and stir. Let the onions cook down a bit and then add the minced garlic and a pinch of salt and cracked pepper (layering on the flavor).

After 5 – 7 minutes of cooking the onions until they start to look clear, add in your tomatoes. Stir to fully incorporate and deglaze the bottom of the pan. It’s okay if the tomatoes have a bit of a watery consistency, they will cook down and the sauce will thicken.

Now it’s time to add in your herbs and spices and I encourage you to “play a bit” and have fun with it. I always start with garlic powder, onion powder and sea salt and pepper then layer in the herbs to your liking.

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For a zesty marinara, I like to add in lots of different organic and/or fresh herbs if I have them on hand. Once you’ve added in your herbs and spices you want to cover the pot and lower the heat to a simmer for about 45 minutes. Check on your sauce every 10 minutes or so giving it a light stir and do a quick flavor test and adjust spices to your preference. Be careful not to burn your sauce, just a light summer is perfect for all the flavors to blend.

I like to add a splash of red wine vinegar or flesh lemon to cut the acidity and help bring out the flavors.

Store in airtight glass jars in the fridge. If freezing, make sure to leave about 2 inches of room for the sauce to expand.

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Clean Herbed Marinara Sauce
A healthy and clean at-home herbed marinara which can be used in a variety of recipes such as on top of spaghetti squash or your favorite pasta.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 10oz can of organic whole tomatoes
  2. 1 medium yellow onion, diced
  3. 4 garlic cloves, minced
  4. 2 TBSP Extra Virgin Olive Oil
  5. 2 Organic Bay Leaves
  6. 1 TSP organic granulated garlic
  7. 1 TSP organic powdered onion
  8. 1 TBSP organic dried basil and/or handful fresh basil leaves (whole)
  9. 2 tsp organic dried oregano
  10. 1 tsp organic thyme or 2 sprigs fresh thyme
  11. Pinch of red pepper flakes
  12. Generous pinch of salt and cracked pepper
  13. Splash red wine vinegar or a squeeze of fresh lemon juice
Instructions
  1. In a large prep bowl, empty can of tomatoes and crush or purée to your desired texture, using a hand mixer or your hands. Sometimes I want the sauce to be very smooth so I'll dump tomatoes in the Vitamix first and purée until smooth. Once tomatoes are crush to your desired consistency, set aside.
  2. In a large pot, warm the olive oil over medium heat and then add chopped onions and stir. Let the onions cook down a bit and then add the minced garlic and a pinch of salt and cracked pepper (layering on the flavor).
  3. After 5 - 7 minutes of cooking the onions until they start to look clear, add in your tomatoes. Stir to fully incorporate and deglaze the bottom of the pan. It's okay if the tomatoes have a bit of a watery consistency, they will cook down and the sauce will thicken.
  4. Now it's time to add in your herbs and spices and I encourage you to "play a bit" and have fun with it. I always start with garlic powder, onion powder and sea salt and pepper then layer in the herbs to your liking.
  5. For a zesty marinara, I like to add in lots of different organic and/or fresh herbs if I have them on hand. Once you've added in your herbs and spices you want to cover the pot and lower the heat to a simmer for about 45 minutes. Check on your sauce every 10 minutes or so giving it a light stir and do a quick flavor test and adjust spices to your preference. Be careful not to burn your sauce, just a light summer is perfect for all the flavors to blend.
  6. I like to add a splash of red wine vinegar or flesh lemon to cut the acidity and help bring out the flavors.
  7. Store in air tight glass jars in the fridge. If freezing, make sure to leave about 2 inches of room for the sauce to expand.
Notes
  1. I like to double this recipe and freeze a few jars for busy weeks ahead. I love this sauce when making homemade pizza, over gluten-free pasta and in vegetable Parmesan recipes.
  2. www.CreateYourGreatLife.com
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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