Thursday, June 2, 2011

Meatless Marinara

If you are anything like me, you eat what you want, when you want, but are always wondering of the calorie count in the back of your mind. I was looking through the pasta sauce aisle at the grocery store a few weeks ago and all of the marinaras, pomodoros, and alfredos were chock full of sugars, sodium, and preservatives that I cannot spell, let alone pronounce. That's when I came up with this rich and flavorful (sugar/preservative free, and low sodium) pasta sauce. Perfect to serve with spaghetti and meatballs, or add in some ground beef and make it a meaty marinara!

Versatile Pomodoro Sauce

  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp. fresh ground black pepper
  • 1 tsp. salt, to taste
  • 1 tsp. oregano
  • 48 oz. peeled whole plum or cherry tomatoes
Heat oil in saucepan over medium heat. Crush two garlic cloves and add to the olive oil and saute until golden brown. While the garlic browns, pour the tomatoes into a bowl. Use your hands to break them up.

Once garlic is browned, add tomatoes and their juice to the saucepan with the garlic. Add pepper, salt, and oregano. Simmer over low heat for 45 minutes, adding water to keep sauce from becoming too thick. Pomodoro sauce should be rich and red in color. If it turns brick red, it is too thick. Add salt and pepper to taste.

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