I’ve tried a lot of marinara recipes but this one is my absolute favorite! That’s it, I’m never making another one again! This is really easy to make and the roasted garlic is a nice touch! Plus it freezes nicely. My toddler loved this too!

In an effort to reduce my pasta intake, I mixed the sauce with beans and pasta and served it over spinach (I got the idea from Melomeals!). It was delish!!!

Original recipe is from Melomeals… I changed it a bit to make it oil-free and a bit lower sodium.

Roasted Garlic Marinara

• 2 Tbsp balsamic vinegar (for roasting the garlic)
• 10 cloves garlic sliced
• 1/2 t crushed red pepper flakes (I did less to make it toddler friendly)
• • 1 t marjoram
  • 1 t rosemary
  • 2 t dried basil
  • 2 T balsamic vinegar (for deglazing)
  • 28 oz can crushed tomatoes (I used no-salt added canned tomatoes)
  • 28 oz can diced tomatoes with their liquid (I used tetra packed tomatoes)
  • Salt/Pepper to taste
  • 1 c fresh basil or parsley
  • 1 carrot, shredded (add to cut acidity instead of sugar)

  Method:

  1. In a cold pan place the balsamic vinegar and garlic in the pan. Turn heat to low and slowly caramelize the garlic This took me about 25-30 minutes.
  2. When garlic is golden and fragrant, turn heat up to medium and add the spices.
  3. Cook spices for 1 minutes, then deglaze with balsamic vinegar
  4. Add tomatoes, bring to a simmer, cover for 20 minutes
  5. Taste and adjust seasonings, stir in fresh herbs
  6. If the sauce is too acidic, add 1 shredded carrot or 2 t sugar (I added a shredded carrot)
  

  Roast garlic

  

  Add spices then tomatoes, simmer

  

  Add fresh basil

  

  Add carrot to cut acidity

  

  Yum!

   

Tags: balsamic vinegar, Cook, Crushed red pepper, fat free marinara, garlic, garlic marinara 1, Marinara sauce, no oil marinara sauce, roasted garlic marinara sauce, Roasting, Tablespoon, tomato