Usually when I make an Italian red sauce I use ground turkey and make a meat sauce. What can I say? We like the meat! But now that I’ve started the Standard Process cleanse meat is not an option. At least not for the first 10 days. So I combined a few Marinara recipes last night (for our Portobella Mushroom Parmesan) and it turned out spectacular.
Note: we can’t eat any cheese either so it ended up not being a true Parmesan for hubby and I. But it was AMAZING even without it!!
You could also toss this with spaghetti squash or spiralized zucchini for another easy vegetarian dinner.
Simple and Delicious Marinara Sauce
The way you cook the garlic is very important. It brings so much flavor. Almost reminds me of the amazing flavor roasted garlic brings to dishes.
Very simple. And very quick to throw together.
- 1 tbsp olive oil
- 6 garlic cloves, chopped or finely minced
- pinch red pepper flakes
- 28 oz can crushed tomatoes
- 1 teaspoon oregano
- 1-2 bay leaves
- salt to taste
- black pepper to taste
- Place oil, garlic and red pepper flakes in a cold sauce pan and heat over medium heat until the garlic becomes fragrant and starts to sizzle, about 1 minute. Do not let the garlic brown!
- Pour tomatoes into the pan and add oregano, salt, pepper and bay leaves. Stir to combine.
- Reduce heat to medium low and simmer for about 20 minutes. Stir occasionally to keep from sticking to bottom of pan. Reduce heat to low if sauce is rapidly bubbling.
- Remove from heat and remove bay leaves prior to serving.