Marinara Sauce Recipe
1 tablespoon olive oil
4 cloves garlic, minced
1 yellow onion, minced
2 medium carrots, peeled and diced
2 tablespoons tomato paste
1 tablespoon fresh oregano, or 1 teaspoon dried oregano
5 cups jarred, diced, unsalted, no-sugar-added plum tomatoes
10 fresh basil leaves, torn
Sea salt and freshly ground black pepper, to taste
In a large pot over medium heat, warm olive oil. Add garlic, onion and carrots and saute for 5 to 7 minutes, or until slightly softened. Add tomato paste and stir. Add oregano and tomatoes. Cook, stirring frequently, until sauce comes to a boil. Reduce heat to low, then simmer sauce for 35 to 40 minutes, stirring occasionally. Remove sauce from heat and, if you want a smooth tomato sauce, blend with an immersion blender or regular blender (take care if blending sauce when hot; place a kitchen towel on top of the lid, and apply gentle pressure, to avoid splattering) to desired consistency. Season sauce with salt and pepper; taste and adjust seasoning. Add torn basil leaves.
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Switch it up: This marinara sauce is an everyday go-to sauce that's wonderful on its own, but can also be spruced up in dozens of different ways to accommodate nearly any recipe or preference.
*Add as many roasted or grilled vegetables as you desire to boost the flavor and nutrition
*Add low-fat, organic milk to make a creamy tomato sauce
*Add organic, lean ground turkey, chicken or pork; low-fat, organic milk and organic parmesan cheese (such as Organic Valley) to make a Bolognese sauce
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*Add 1 cup of low-sodium, organic vegetable or chicken stock and blend to make a quick tomato soup*Steep 2 dried Anaheim chilies in organic chicken stock, and add rehydrated chilies with about 5 tablespoons of the stock to the tomato sauce. Stir in 2 teaspoons of ground cumin. Toss in a handful of fresh cilantro, and blend to create a quick sauce for enchiladas.
More: Active Cookbook: Healthy Carbs for Endurance Athletes
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