Collegiate Culinaire: Marinara Sauce from Scratch
I read somewhere this month about all the refined sugar in store-bought marinara sauces, so as soon as my last jar of Trader Joe’s sauce ran out, I was on a mission to stew up a healthier blend.
I tweaked this recipe from Cooking Light by using red wine vinegar in place of red wine, a packet of stevia instead of sugar, reduced-sodium tomatoes, no tomato paste, and as you can see, a lot of fresh parsley:
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
- Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.