Marinara Recipe!

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor, while canola oil is typically less expensive.

Start by mashing the San Marzano tomatoes in a bowl with clean hands to break them down slightly.

Chop one large sweet Vidalia onion roughly.

Chop 15-20 cloves of garlic roughly.

Heat 2-3 tablespoons of olive oil in a Dutch oven over medium heat.

Add the chopped onion to the pot and cook until softened.

Add the chopped garlic and cook until fragrant, being careful not to burn it.

Stir in 1 tablespoon of tomato paste and cook for 1-2 minutes to reduce bitterness.

Add 1/2 teaspoon of crushed red pepper flakes and stir.

Pour in the crushed tomatoes and mix well.

Add enough water (about 1 cup) to clear out the extra tomato juice from the cans.

Add up to 1 tablespoon of sugar, adjusting to taste, and mix well.

Add chopped basil and season with pink Himalayan salt and black pepper, adjusting to taste.

Place the lid on the pot slightly cracked and reduce the heat to low, allowing it to simmer for 2 hours, stirring occasionally to prevent burning.

While the sauce cooks, sterilize mason jars by boiling them in hot water.

Once the sauce is done, transfer it to the sterilized jars, filling them appropriately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary