Fresh Tomato Marinara Sauce

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Nothing beats freshly made marinara sauce from fresh tomatoes. In this marinara sauce recipe, the tomatoes are simmered with herbs, wine and garlic, creating a vibrant and flavourful flavour without unwanted additives and gluten.

 

marinara sauce

 

Marinara sauce is very versatile. This delicious vegan Italian sauce can be served with gluten-free pasta, in stews, lasagna or soups. Double the recipe and freeze half for future use

Ingredients

  • 8 large tomatoes (I used Roma tomatoes)
  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves
  • 2 GF bay leaves
  • 1/4 cup red wine
  • 1 Tbsp. Honey or agave nectar
  • 1 Tbsp. GF dried basil
  • 1 tsp. GF dried oregano
  • 1/2 tsp. GF dried marjoram
  • 1 1/2 tsp. Pure sea salt
  • GF crushed red pepper to taste (I used 1/2 tsp.)
  • 2 Tbsp. Fresh chopped flat leaf parsley
  • 2 - 3 tsp. Apple cider vinegar
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    Instructions

  • Place a pot of water on the stove and bring it to a boil. Drop tomatoes into boiling water. Remove them after 30 seconds or when the skin begins to peel. Place them in a bowl of ice water, then peel and roughly chop. Set aside
  • Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stirring frequently
  • Add garlic, bay leaves, red wine, honey/agave, basil, oregano and marjoram. Cook for 3 minutes
  • Add tomatoes, salt and crushed red pepper, cover and simmer for 30 minutes.
  • Stir in parsley and apple cider vinegar. Taste and adjust seasoning as needed
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