DIY Heart-Healthy Marinara Sauce

1
14661

The convenience of store-bought marinara sauce is pretty hard to beat. But our antioxidant-rich marinara sauce tops anything in a jar.

The convenience of marinara sauce in a jar is pretty hard to beat. But with some extra time in the kitchen, the nutritional value of traditional sauce — already packed with good stuff — goes off the charts. Check out Renown Chef Chris Wyatt’s take on homemade marinara.

Renown Health Improvement Programs

Renown Health offers a number of educational and support programs to help people overcome the challenges presented through various health conditions and to aid in creating and adopting a healthy lifestyle. Our team of registered dietitians and nurses work to provide patients and their loved ones the tools to manage disease and live a healthy and happy life.

We offer:

  • Diabetes Programs
  • Medical Weight Management
  • Nutrition Programs

For more information, call us at 775-982-5043, visit us online or schedule an appointment online.

 
Heart-Healthy Marinara Sauce
Rate Recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe!
Print Recipe
Heart-Healthy Marinara Sauce
Rate Recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings1/2gallon sauce
Cook Time45min.
Ingredients
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 1 medium red bell pepper, diced
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon black pepper
  • 1/2 cup fresh parsley, minced
  • 1 28-ounce can no-salt-added whole peeled tomatoes in juice
  • 1 15-ounce can no-salt-added diced tomatoes in juice
  • 1 15-ounce-can no-salt-added tomato sauce/puree
  • 2 tablespoons dry oregano
  • 1 tablespoon dry basil
  • 1 cup fresh basil leaves, chopped
Servings1/2gallon sauce
Cook Time45min.
Ingredients
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 1 medium red bell pepper, diced
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon black pepper
  • 1/2 cup fresh parsley, minced
  • 1 28-ounce can no-salt-added whole peeled tomatoes in juice
  • 1 15-ounce can no-salt-added diced tomatoes in juice
  • 1 15-ounce-can no-salt-added tomato sauce/puree
  • 2 tablespoons dry oregano
  • 1 tablespoon dry basil
  • 1 cup fresh basil leaves, chopped
Recipe Instructions
  1. Gently spray nonstick cooking spray onto heated nonstick pan on medium heat. Add onion, celery, peppers and garlic and cook until just lightly browned, about 3-5 minutes.
  2. Add black pepper, granulated garlic and minced parsley. Continue to cook on medium heat until parsley is just wilted.
  3. Stir in whole peeled tomatoes, diced tomatoes, tomato sauce, dry oregano and dry basil. Lower heat to medium-low and let simmer until whole tomatoes begin to break down, about 30 min.
  4. Cook pasta according to directions in unsalted water, about 10 minutes, then drain.
  5. Stir fresh chopped basil into sauce just before serving. Enjoy!
Recipe Notes

For a heartier texture, add two chopped portobello mushroom caps to the sauce.


 

RELATED:  Veg Out! Easy Gluten-Free Cauliflower Crust Pizza

RELATED ARTICLESMORE FROM AUTHOR

1 COMMENT

  1. I just made a homemade garden vegetable marinara from fresh tomatoes, shallots, garlic, basil, oregano, eggplant, zucchini, spinach, basil, 2 Tbsp olive oil, 2 cans of organic low sodium tomato paste and a half cup of red wine. It’s difficult to do a nutritional analysis online because everything uses processed something. How do you figure out nutrition in this?

LEAVE A REPLY