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Mostly Mom’s Marinara Sauce
Most people have their family-favorite marinara sauce—the one you grew up with. In my house, I had my grandmother Nan’s sauce that we ate at holidays and when she visited. And then I had my mother’s, which I also very much looked forward to. This version is very similar to my mom’s and evokes happy childhood memories for me. If your family recipe happens to be very low in fat (many marinara’s are not, contrary to popular belief), use that as a substitute for this one. But if it has a significant amount of olive oil or other fat, you’ll want to make sure to use this one or a low-fat, relatively low-sodium one. Do note, however, that all canned tomatoes contain different amounts of sugar and salt, depending which brand you buy and even the time of year the tomatoes are packed. Thus, you may need to alter the added salt and sugar content each time you make this recipe to make it suit your taste. Just be sure to add as little as possible—you certainly don’t want to over do it.
1 teaspoon extra virgin olive oil
1-1/2 cups finely chopped yellow onion
2 tablespoons minced garlic
2 (28 ounce) cans crushed tomatoes
1 tablespoon dried oregano
2 teaspoons sugar + extra if desired
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste
Place a large nonstick sauce pan over medium heat.
Add the olive oil, onion, and garlic. Cook, stirring occasionally until tender, but not brown, about 7-10 minutes.
Add the crushed tomatoes, oregano, sugar, pepper flakes, and ½ teaspoon salt. Stir them until well combined. Turn the heat to low and cover the pot.
Cook the sauce for at least 1 hour, stirring occasionally. Season with additional salt, if needed.
Makes about 6-1/2 to 7 cups.
Each (½ cup) serving has: 55 calories, 2 g protein, 12 g carbohydrates,
Recipe taken from Devin Alexander’s THE MOST DECADENT DIET EVER!
Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.
By Devin Alexander