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)
- 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.
- When garlic is golden and fragrant, turn heat up to medium and add the spices.
- Cook spices for 1 minutes, then deglaze with balsamic vinegar
- Add tomatoes, bring to a simmer, cover for 20 minutes
- Taste and adjust seasonings, stir in fresh herbs
- If the sauce is too acidic, add 1 shredded carrot or 2 t sugar (I added a shredded carrot)