Search

Modern Marinara

Updated: Mar 30, 2020

(by Cherie Kephart)


1 T. high heat oil such as avocado oil

1 c. diced yellow or white onion

2 T. chopped garlic

2 1/2 c. fresh tomatoes, chopped, or 28 oz. canned fire roasted tomatoes

2 T. fresh or 3 T. dried basil

2 T. fresh or 3 T. dried oregano

1 T. pink Himalayan salt

1 t. black pepper

optional: crushed red pepper flakes

In a large saucepan over high heat, heat the oil.

Add onion and garlic, and sauté until translucent and caramelized.

Add tomatoes, basil, and oregano.

Simmer about 7 - 10 minutes.

Add salt and pepper.

Using an immersion blender, blend/pulse until the sauce is smooth and velvety.

Sprinkle with optional crushed red pepper.


Recent Posts

See All

Vanilla Wafer Banana Pudding

(by Annette Cade) 3 bananas, firm but ripe, sliced, plus additional for decorating 1 T. fresh lemon juice 2 1/2 c. cold milk 5 oz. package instant vanilla pudding 14 oz. sweetened condensed milk 12 oz

Spenót (Creamy Spinach)

(by Diana Szabo) 16 oz. frozen spinach 2 T. flour 5 T. oil 1 clove garlic, crushed 2 1/2 c. milk salt and pepper, to taste Place frozen spinach in a saucepan over low heat and gently cook until tender

No-Bake Granola Bars

(by Mandy B. Fernandez) 2 1/2 c. rolled oats 1 c. all-natural creamy peanut butter 1/2 c. pure maple syrup 1/2 c. chocolate chips In a large bowl, combine oats, peanut butter, and maple syrup, mixing