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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Spray dutch oven with pam.
2. Saute vegetables until softened, adding water if necessary.
3. Add the Tomato puree, the Tomato paste and the water. Stir until the paste is incorporated.
4. Add the spices and the baking soda.
5. Simmer over low heat 1 - 2 hours. Sauce is best when served the next day.
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