Marinara

This is a versatile recipe that plays an important role in many other Italian dishes I like preparing like the hemp heart chicken parmesan, spaghetti and meatballs, and my famous lasagna.

Serves 4-6

Ingredients:

28 oz crushed tomatoes (Pomi or San Marzano)

¼ cup avocado oil

1 cup chopped yellow onion

5 garlic cloves minced

½ tsp crushed red pepper flakes

1 tsp kosher or sea salt

1 large fresh basil sprig (or ½ tsp dried oregano)

½ cup good red wine, full bodied like a Chianti

            Preparation:

 Heat the avocado oil in a large skillet.  Add the onion and sauté over medium heat until translucent, about 8 minutes.  Add the garlic and cook for 1-2 more minutes.  Add the dried oregano (if using), red pepper flakes, and cracked pepper and stir to incorporate.  Add the wine and cook on high heat until liquid is almost completely reduced, about 3 minutes.  Stir in the tomatoes and place the basil sprig (if using) on top until it wilts and then submerge.  Cover and simmer on low heat for 15-20 minutes.  Remove basil and discard.

Note:

 *I always suggest using the Pomi products because they come in Tetrapack boxes instead of cans so you avoid the potential for metals leaching into the food.  I also recommend Pomi and San Marzano because they are tomatoes imported from Italy; a country with much higher food standards and more strict food regulations and guidelines.  For this reason I also prefer selecting Italian sourced Parmesan, or Parmigiano, and Pecorino Romano 

 *This recipe can also be made into a soup!  Just add your favorite broth, and if you’d like some white or kidney beans, a chopped zucchini, and or some English peas.

*I love serving this Marinara over spaghetti squash with grated cheese for a gluten-free option!