Fresh Tomato Marinara Sauce

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Nothing beats freshly made marinara sauce from fresh tomatoes. In this recipe, the tomatoes are simmered with herbs, wine and garlic creating a vibrant and flavourful sauce without unwanted additives and gluten that you may find in the canned 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
  • 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
  • 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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