This is a remake of my Aunt Jean’s marinara sauce. I started making this recipe for my family as a teenager and have continued using it ever since. Many times, I made this for my roommate and son, brings back many memories.
Needed:
1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper, any color, diced
Cook for several minutes until onion is translucent before adding:
- 2 garlic cloves diced
- 1/2 cup grated carrot
- 64 ounces of pureed tomatoes
- 16 ounces diced tomatoes
- 1/4 cup red wine
- 1/2 cup tomato paste
- fresh oregano, thyme, and parsley (about 2 tablespoons of each)
- monk fruit powder, stevia, or agave nectar if needed for additional sweetness
In a large skillet, saute the onion and bell pepper for a few minutes and then add the diced garlic and the grated carrot. Saute until softened, about 3 minutes over medium heat. Add the red wine (or mushroom stock) and cook off the alcohol. Add the pureed and diced tomatoes and simmer over a low heat, covered, for approximately 1 hour. Uncover and simmer an additional 15 minutes. Add the fresh herbs along with salt and pepper to taste and the tomato paste. If needed, depending on your taste, add additional sweetener.
cookingwithoutallergens 