Marinara (Low Carb)
We love Italian food and one of our favorite dishes is a simple marinara.
This sauce is so versatile because it can be used on pasta, it can be used as the base for a meat sauce, it can be served as a dip for breadsticks or as a sauce for meatballs. The possibilities are endless!
We have always loved marinara sauce that is served in authentic Italian restaurants because they usually taste very fresh and flavorful.
This sauce is full of the freshest ingredients. It can be made with canned tomatoes or fresh tomatoes, depending on the season.
We have reduced the sugar content in this by using Splenda, but that is completely optional.
Because we are not adding all sorts of sugars and other hard to pronounce ingredients, this sauce is lower in carbs than most store-bought brands. This pairs well with the low carb meatballs found on our website if you are watching your carb intake.
3 - 28 oz cans whole tomatoes, peeled (I use San Marzano due to their flavor, but this is optional.)
1 whole onion, medium size, white - diced
1/2 cup olive oil
1 1/2 tablespoons dried oregano
10 small - medium size cloves garlic, chopped
1 tablespoon fresh basil chopped
2 tsp salt
1 tsp pepper
1-2 tablespoons Splenda according to taste (optional)
Heat oil in a large pot.
Add onions and saute until translucent.
Add garlic and saute for one minute.
Add other spices and mix well.
Bring to a simmer and cook for five minutes.
Remove from heat and allow this to cool before moving forward.
Make sure the pot is tall enough to avoid splattering yourself with the mixture when you are using a blender.
Using an immersion blender, break up the tomatoes. Don't over-blend this. You still want to see bits of tomatoes and tiny pieces of onions.
Return to the heat and cook on medium for about 20 minutes at a simmer.