There are so many uses for a basic marinara sauce.
You can use it to cover meatballs. You can use it to top a pizza. You can use it on top of chicken breasts to make a chicken parm. I use it all the time to make eggplant parm. You can even use it to dress faux pasta noodles (I love it over zoodles!)
This is my “go to” recipe for a marinara sauce:
Because this recipe is made from tomatoes, which are a nightshade, this recipe is an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Basic Marinara Sauce
makes aprox 3 cups
- 1 tbsp olive oil
- 1 small onion – finely chopped
- 3-4 cloves of garlic – crushed
- 1 796ml (28floz) can of crushed tomatoes
- 1 cup bone broth (I usually use chicken bone broth)
- 1 tsp dried basil
- ½ dried thyme
- ½ dried oregano
- 2 tsp balsamic vinegar
- sea salt and freshly ground black pepper to taste
In a large pan, heat the olive oil over a low heat (there is no reason to avoid using olive oil for cooking – see this post and this post. It has a fairly high smoke point, and cooking with it does not damage the nutritional value of the oil in any way. Also it does NOT turn it into a trans fat when used for cooking. The only thing that heating olive oil may do is affect the flavour!)
Add the onion and garlic and cook gently until the onion has softened and is starting to look translucent. Do not allow it to burn or brown – burned onions and garlic will give your finished sauce a very bitter flavour!
Now add the can of crushed tomatoes and use the bone broth to rinse out the can. Add the bone broth and the can-rinsings to the pan.
Now add the basil and balsamic vinegar and season to taste with sea salt and freshly ground black pepper.
Simmer gently over a low heat for 30-45 minutes until the sauce is thick and rich.
Use as needed in recipes, or cool and store. This will keep for 1 week in the refrigerator or up to 3 months in the freezer.