Ingredients for Marinara Sauce
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How to Make Marinara Sauce
- Preheat oven to 400°F (200°C). Halve 2 lbs of ripe tomatoes and 2 bell peppers (any color), remove seeds and stems. Toss with 2 tablespoons olive oil, salt, and pepper. Roast for 30-40 minutes, or until softened and slightly caramelized.
- While vegetables roast, steam 1 medium zucchini (or 1 head of broccoli) until tender. Once cool enough to handle, peel the skin off the roasted tomatoes and peppers.
- Combine roasted tomatoes and peppers, steamed zucchini (or broccoli), 1/2 cup tomato paste, and 1 teaspoon dried oregano in a food processor. Blend until smooth or to your desired consistency.
- Transfer the blended mixture to a large pot. Add 1 cup of water and bring to a boil. Reduce heat to low, simmer uncovered for 30 minutes, stirring occasionally.
- Finely chop 1/4 cup fresh basil, 2 tablespoons fresh parsley, and 1 tablespoon fresh oregano (or to your liking).
- Stir in the chopped fresh herbs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for another 10 minutes to allow the flavors to meld.
- Taste and adjust seasoning. If needed, add a teaspoon of sugar to balance acidity.
- Serve over your favorite pasta, pizza, or use as a base for other dishes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
0g
Carbs
6g
