Prep 15 mins
Cook 1 hr
Vegetarian, fat free, flavorful marinara sauce. I love this recipe, because it is vegetarian, but still has a lot of flavor. It is best eaten the next day. I use this to make a healthy eggplant parmesan. Instead of breading and frying the eggplant, I slice it, place it on a baking sheet sprayed with pam, salt, pepper and drizzle with a little olive oil, and roast for about 10-15 mins in a 400 degree oven. Layer in pan sprayed with pam, alternating with sauce. Top with a small amount of fresh mozzarella and bake until cheese melts. Very flavorful, and low in fat and calories.
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 (28 ounce) cans tomato puree (Redpack is best)
- 2 (14 ounce) cans tomato paste (I use Contadina)
- 84 ounces water (one can of water for each can of tomato product used)
- 1 tablespoon salt
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon spiracha hot chili sauce
- 2 pinches baking soda
- Spray dutch oven with pam.
- Saute vegetables until softened, adding water if necessary.
- Add the Tomato puree, the Tomato paste and the water. Stir until the paste is incorporated.
- Add the spices and the baking soda.
- Simmer over low heat 1 - 2 hours. Sauce is best when served the next day.