SALSA MARINARA, homemade and fresh. No preservatives, additives or hydrogenated oils. This sauce is super healthy and tastes good too! We use it to make spaghetti, pizza and also as a dip for garlic and cheese bread.
By preparing your own sauces you can make sure that you and your family eats healthy meals. Discarding the bad ingredients and replacing them with fresh produce and using the most nutritious ones.
Here's my recipe for marinara sauce, I hope you enjoy it.
Ingredients:
-2 tablespoons coconut oil
-3-4 teaspoons garlic, crushed
-1 teaspoon oregano
-1 teaspoon thyme
-1 teaspoon basil
-1 teaspoon sea salt
-1 teaspoon Italian seasoning
-1 teaspoon parsley
-1/2 teaspoon pepper
-3-4 Boxes of tomato sauces Pomi or 5-6 15oz cans of organic tomatoes sauce
-2 tablespoon coconut sugar
-1 cup vegetable broth
- A hand full of spinach
- 6-8 mushrooms
- 1/2 onion
-2 tablespoons coconut oil
-3-4 teaspoons garlic, crushed
-1 teaspoon oregano
-1 teaspoon thyme
-1 teaspoon basil
-1 teaspoon sea salt
-1 teaspoon Italian seasoning
-1 teaspoon parsley
-1/2 teaspoon pepper
-3-4 Boxes of tomato sauces Pomi or 5-6 15oz cans of organic tomatoes sauce
-2 tablespoon coconut sugar
-1 cup vegetable broth
- A hand full of spinach
- 6-8 mushrooms
- 1/2 onion
Directions:
1. In a saucepan put 2 tablespoons coconut oil with garlic, oregano, thyme, basil, salt, Italian seasoning, pepper and parsley on medium-low heat for 2-3 minutes.
2. Add into the pan the tomato sauce of your choice: Pomi sauce or tomato sauces in cans. I prefer to make it as much as possible with the Pomi sauce to avoid BPA from the cans
3. Add sugar and vegetable broth. Move, cover and let simmer for 50 minutes over low heat.
4. Then using a blender, mix the spinach, mushroom and onion. You can add some of the tomato sauce to the blender to help mix the vegetables. Put this mixture into the pan, cover and simmer for another 20 minutes over low heat.
5. Remove from heat set aside to cool. I like to divide the sauce into small bags and freeze them.
1. In a saucepan put 2 tablespoons coconut oil with garlic, oregano, thyme, basil, salt, Italian seasoning, pepper and parsley on medium-low heat for 2-3 minutes.
2. Add into the pan the tomato sauce of your choice: Pomi sauce or tomato sauces in cans. I prefer to make it as much as possible with the Pomi sauce to avoid BPA from the cans
3. Add sugar and vegetable broth. Move, cover and let simmer for 50 minutes over low heat.
4. Then using a blender, mix the spinach, mushroom and onion. You can add some of the tomato sauce to the blender to help mix the vegetables. Put this mixture into the pan, cover and simmer for another 20 minutes over low heat.
5. Remove from heat set aside to cool. I like to divide the sauce into small bags and freeze them.
* Blending the ingredients at the end is optional. If you like your sauces "chunky style” where you can feel the veggies, you could add them into the pan with the seasoning.
I like to blend my vegetables for 2 reasons:
1. to make the sauce "kid friendly". My children do not like to feel the veggies in the sauce; they prefer it completely settled/smooth.
2. Also, I prefer to add the vegetables at the end and not cook them for a long time, to avoid losing their nutritional value.
1. to make the sauce "kid friendly". My children do not like to feel the veggies in the sauce; they prefer it completely settled/smooth.
2. Also, I prefer to add the vegetables at the end and not cook them for a long time, to avoid losing their nutritional value.
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