Marinara sauce is an essential ingredient for making low-carb meals such as pizza and great when used as dip!
A good Marinara Sauce is so versatile and should be a fridge staple. This simple recipe can be whipped up in 10 minutes!
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.
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.
Ingredients
Directions
A good Marinara Sauce is so versatile and should be a fridge staple. This simple recipe can be whipped up in 10 minutes!
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.
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.
