Marinara Sauce
Author:
Annabelle Cooper
Category
Gluten Free,Low Carb,Paleo,Sauces & Condiments,Vegan,Vegetarian
Difficulty
Beginner
Rated 5.0 stars by 1 users
4
10 mins
Ingredients
- 1 cup cherry tomatoes
- ½ cup fresh basil
- 2 cloves garlic
- 1 green onion
- 4 tbsp unsweetened tomato purée
- 2 tbsp extra virgin olive oil
- ¼ tsp pink Himalayan salt or sea salt
- Freshly ground black pepper (to taste)
Directions
What are we cooking today?
A good Marinara Sauce is so versatile and should be a fridge staple. This simple recipe can be whipped up in 10 minutes!
Getting started
- Wash and drain the tomatoes and fresh basil. Peel the onion and garlic.
Place most of the ingredients in a food processor and blend until smooth. You may need to dice the onion and mash the garlic before to make sure there are no large pieces left.
If you prefer a chunky texture, leave some tomatoes and basil aside, dice and add to the smooth sauce.
When done, place in an airtight container and store in the fridge for up to a week.
Annabelle's tips
This recipe makes about 300 g marinara sauce (18-20 tablespoons). I often make double or triple and freeze it in small containers.
Also, feel free to add some chilli if you like your Marina Sauce with a bit of kick.
Nutrition
Nutrition
- Serving Size
- 4
- per serving
- Calories
- 135
- Total Fat
- 42 grams
- 54%
- Saturated Fat
- 8 grams
- 40%
- Cholesterol
- 0 milligrams
- Sodium
- 597 milligrams
- 26%
- Total Carbohydrate
- 13 grams
- 5%
- Dietary Fiber
- 3.7 grams
- 14%
- Total Sugars
- 6.9 grams
- Protein
- 3.2 grams
- Vitamin A
- 12 micrograms
- 2%
- Calcium
- 5 milligrams
- 1%
- Iron
- 8 milligrams
- 45%
- Potassium
- 580 milligrams
- 13%
- Vitamin D
- 0 micrograms
- 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
