Nightshade-Free Marinara Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Sauce
Serves: 7-14
Ingredients
Notmato Paste
  • 2 onions, chopped
  • 12 carrots, peeled and coarsely chopped
  • 2 small or 1 medium beet (about 4 oz), peeled and chopped
  • 2 large garlic cloves, minced
  • ½ cup extra virgin olive oil
  • 2 cups water
  • 2 Tbsp balsamic vinegar
  • ¼ cup white distilled vinegar
Marinara Sauce
  • 1 small onion, chopped
  • ¾ cup dry red wine
  • 2 ¼ cup water
  • Notmato Paste from above (about 4 ½ cups)
  • 1 ½ tsp granulated garlic (roasted if available)
  • 2 ¼ tsp dried basil
  • 1 ½ tsp dried oregano
  • 1 ½ tsp Kosher salt
  • freshly ground black pepper to taste
Instructions
Notmato Paste
  1. Heat ½ cup oil in a large pot over medium to medium-high heat.
  2. Add onion and carrots and cook, stirring occasionally about 10 minutes until onions are tender.
  3. Add garlic and stir just until aroma comes and then add 2 cups water.
  4. Add beets, 2 Tbsp balsamic vinegar, and ¼ cup white vinegar.
  5. Bring to a boil.
  6. Reduce heat and simmer, covered for about 20 minutes until carrots and beets are soft.
  7. Let cool a bit and then puree in a food processor.
Marinara Sauce
  1. Heat 1 Tbsp oil in a large pot over medium heat.
  2. Add onion and allow to slowly, lightly brown (about 10 minutes).
  3. Add red wine to pan scraping up brown bits from bottom and simmer until reduced by about half.
  4. Add water, notmato paste, and seasonings: granulated garlic through pepper.
  5. Bring to a boil.
  6. Reduce heat and simmer covered about 30 minutes.
Notes
A standard serving size of Marinara Sauce is ½ cup, but in reality you might use up to a cup for a serving of spaghetti and meatballs. That's why this recipe serves a range of 7-14.
Recipe by Savory Nature at http://savorynature.com/2014/02/27/nightshade-free-marinara-sauce/