Marinara sauce is a staple – you’ll always want to have some on hand in the event of an impromptu finger food craving. If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to store-bought marinara sauce.
When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.
The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil adds a special touch. Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. (It’s 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store.)
This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting game day at your house.
Healthy Marinara Sauce
- Food Processor
- large saucepan
- immersion blender
- 5 medium tomatoes roughly diced
- 2 tbsp olive oil
- 2 cloves garlic peeled and finely chopped
- 2 tbsp fresh basil roughly chopped
- 2 tsp dried minced onions
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (add more for extra spice)
- ¼ tsp ground black pepper
- 1 pinch 100% pure leaf stevia ground
- Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
- Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
- Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
- After the marinara has had a chance to cook down a bit, remove it from the heat. Hit it with an immersion blender until the sauce is at a consistency you prefer. Like it chunky? Don't blend it at all. For a smoother sauce (to use as a dip), blend until no large chunks remain.
- Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. (Sauce can also be frozen). When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks or add it to ground beef and use as a sauce for spaghetti and meatballs.