Roasted Garlic Marinara

I love the smell of garlic roasting on a lazy Sunday afternoon. It is so easy to do and it smells and tastes absolutely amazing! To roast garlic for this recipe, follow these easy instructions in my video

There is nothing better then slow simmered marinara sauce. You can use it for so many things throughout the week. Most jarred sauces contain sugar so by making your own, you can control the ingredients that are used. Today I am serving it on brown rice pasta with mounds of sauteed spinach and my son Jackson wanted a turkey meatball pretzel bun sandwich.  

           

 Jackson’s meal

 

My meal 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I only use about 1/2 cup of Brown rice pasta so I like to bulk up my meals with vegetables. High amount of vitamins, nutrients, and fiber that fills me up with low amount of calories.  

So delicious and flavorful! 

Roasted Garlic Marinara

1 large sweet yellow onion, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh minced garlic
1/4 cup tomato paste
1 1/2 teaspoons pink salt
1 teaspoon italian italian infused or plain balsamic vinegar
1/2 teaspoon hot sauce (I use Trader Joe’s sirracha)
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole or chopped fire roasted tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels (recipe  above in video)


In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6
minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes and their juices, breaking them down with potato masher as you place them in the pan. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

Add the roasted garlic cloves and stir to combine. Continue to simmer for 40 minutes longer, or until the flavors have come together. I like to simmer for a couple hours if I have time. 

*Feel free to add in cooked ground grass feed beef, turkey, sausage, or chicken. It is also great with turkey meatballs.

I like to serve it over brown rice pasta, zucchini noodles, spaghetti squash. I may also turn some of it into tomato soup. 

 

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