A quick, easy, and flavorful homemade pasta sauce without the sodium and high sugar content of store bought sauces. This sauce can be served over pasta, used as a pizza sauce, or a sauce for lasagna. Several variations are listed or you can be creative and make up your own.
- 1 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2-4 cloves garlic, minced
- 1 large can (28 oz) crushed tomatoes, low sodium
- 1 small can (14 oz) diced tomatoes, low sodium
- 1 can (6 oz) unsalted tomato paste, low sodium
- 1 tbsp brown sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- Ground black pepper to taste
Heat oil in large skillet over medium heat. Saute onion and garlic in olive oil until onions are tender.
Nutrient Analysis per Serving
- Calories: 120 cals
- Protein: 4 g
- Total Fat: 3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Sodium: 208 mg
- Magnesium: 54 mg
- Potassium: 865 mg
Mushroom Marinara Sauce: Saute 8 oz of sliced mushrooms with onion and garlic. Add remaining ingredients.
Italian Sausage Marinara Sauce: Brown 1 lb Italian Sausage. Drain well and add to sauce.
Parmesan Marinara Sauce: Stir in 4 oz fresh grated parmesan cheese to sauce before serving.
Veggie Marinara Sauce: Saute with garlic and onion: One zucchini, diced; 8 oz mushrooms, sliced; green pepper, diced, ½ red pepper, diced. Or add leftover cooked vegetables to sauce.
Red Wine Marinara: Add 1/3 cup red wine to sauce. Simmer according to directions.
Hot and Spicy Red Sauce: Add 1/3 C red wine and ½-1 tsp red pepper flakes.