Creatures of the human race! Gawk at this marinara sauce!
This recipe has been whittled down to what remains below for the past 7 years. It is thick, rich and extremely robust in flavor. There have been so many compliments on my “pizza sauce” through the years, that I felt it warranted to divulge the information to the public! 😉
This recipe is not for the faint of heart…well actually, it is. All of these herbs and spices will lend to a better cardiovascular function. As well as having no form of cholesterol in your diet! Keep tuned for more alternatives in your culinary world!
Fun Fact
Cooked tomatoes offer a higher amount of lycopene, which is a powerful antioxidant and includes the benefits of improved sun protection and heart health. Whereas, by cooking the tomato even for 2 minutes, decreases it’s vitamin C content by about 10%. Lycopene has been shown to increase up to 160% with cooking tomatoes. So, if you can get vitamin C from other sources such as fresh fruits, you’re better off with that. Fruits are very high in vitamin C (a.k.a. collagen boosting vitamin) which are essential for immune, skin and bone health.
Marinara Ingredients:
24 oz of canned tomatoes
1/4 cup olive oil
6 cloves garlic, diced`
1 Tbsp. onion powder
1/4 cup Bragg’s Liquid Aminos
1 Tbsp. dried Mediterranean oregano
1 Tbsp. dried basil
1 Tbsp. dried thyme
1 Tbsp. dried tarragon
2 tsp. salt
Directions:
Place all marinara ingredients in a large pot over medium heat and cook for about 15 minutes. Keep a lid, slightly offset, on the pot while cooking. This will keep the tomatoes from splashing out as well as allowing some of the liquid from the tomatoes to cook off, giving you a thicker sauce. After the first 15 minutes, turn the burner down to a low-medium heat and let simmer for an additional 15 minutes, or enough time to boil off the remaining liquid to your desired thickness.