Hi everyone! I hope ya’ll are enjoying these last two weeks of Summer. It has been a busy one for me personally! Lots of fun, family time, booming business, and cooking things in the kitchen. With Fall approaching quickly, I think everyone is probably ready for cozy fires, fluffy blankets, pumpkin bread, and home decor with burnt orange accents. With the change in season, comes a change in food. I happily transition to warm and hearty foods like soup, chili, casserole, and muffins. Speaking of warm and delicious foods, I bring you this week’s recipe: Homemade Marinara Sauce (made with fresh, not canned tomatoes)!
It all started because I have been eating a low fodmap diet all summer, due to some health issues, and its almost impossible to find a bottled marinara at the store, that doesn’t have garlic or onion it (both ingredients are high fodmap, meaning they are inflammatory). This caused me to create this recipe! I wanted to use fresh tomatoes as well, because canned tomatoes can have unhealthy additives and I honestly just prefer fresh. Creating recipes from scratch, especially sauces, is nice because you have control over what ingredients go into it.
This marinara sauce has depth, flavor, and that classic Italian taste, despite it having no garlic or onion. I did add garlic powder in the recipe as optional for those that can have it. But if you omit it, it still is incredible.
The entire process takes about 30 minutes, and it makes 2 cups, so if you want more, feel free to double it. It can also be frozen if you want to use it at a later time. I would recommend storing it in a freezer gallon size ziploc. The almond milk in the recipe is optional of course, but I enjoy it because it gives a richness that reminds me of tomato soup. If you don’t want to do almond milk, you can also use chicken stock or water to thin the sauce.
Ideas of what how to use this Homemade Marinara Sauce:
-on top of pasta
-dipping sauce for breadsticks
-add stock/milk and turn into tomato soup
A beautiful fresh and flavorful marinara sauce made with cherry or grape tomatoes. It can be low fodmap, and is amazing on meatballs, pasta, pizza, and more!
Homemade Marinara Sauce:
- 2 pints of cherry or grape tomatoes
- 4–5 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder (omit if low fodmap)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil (optional)
- Salt and pepper to taste
- ¼–⅓ cup unsweetened almond milk or chicken stock
Homemade Marinara Sauce:
- Add olive oil to a medium sized skillet. Add all of the tomatoes and all of the seasonings. Cover and simmer over medium low heat for about 20-25 minutes, stirring occasionally.
- When tomatoes have popped slightly or are a soft texture to the touch, add the almond milk or chicken stock and stir.
- Transfer carefully to a magic bullet/nutri-bullet/food processor, and blend until desired sauce consistency. If it is too thick, you can water/chicken stock, one tablespoon at a time, until you like the consistency.
- Enjoy on pasta, meatballs, etc.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Sauces
- Method: Cooking
- Cuisine: Italian
Keywords: low fodmap marinara, homemade marinara, easy marinara recipe, marinara recipe, marinara fresh tomatoes, simple marinara recipe