Page 295 - 28_Days_of_Clean_Eating.sanet.cd

Homemade Marinara Sauce

Vegan
Gluten-Free
This zippy sauce is a necessary staple. Whether you’re making
pizzas or pasta, it adds the perfect amount of flavor to every dish.
Once you try it, you’ll never want to buy jarred pasta sauce again.
Even better, it’s so easy to make.

Ingredient Tip: This recipe calls for chopped whole tomatoes in
puree. Instead of draining them and saving the juice, use kitchen
shears to snip the tomatoes right in the can. You’ll have less mess
and it’ll save a ton of time.

2 tablespoons avocado oil ¼ cup chopped fresh basil
2 garlic cloves, sliced ½ teaspoon salt
¼ teaspoon crushed ½ teaspoon freshly ground
red pepper black pepper
2 (28-ounce) cans peeled
whole tomatoes in
puree, chopped

1. In a medium saucepan over medium-high heat, heat the oil.
Add the garlic and crushed red pepper. Cook for 2 minutes.
2. Add the tomatoes, basil, salt and pepper. Bring to a boil, reduce
the heat to medium, and simmer, uncovered, for 30 minutes
or until thickened.
3. Store the sauce in the refrigerator for up to 1 week or freeze for
up to 2 months.

Makes 3 cups. Prep time: 5 minutes. Cooking time: 35 minutes. Total time: 40 minutes.

Per serving (¼ cup): Calories: 33 Fat: 0.3g Saturated Fat: 0g Protein: 1.3g
Carbohydrates: 6.2g Fiber: 1.3g

294 28 Days of Clean Eating