Can be made in a blender too. Just blend longer and then cook. This is from scratch, so it will take a lot longer than if you started with tomato paste and cooked tomatoes.
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½ Cup Unsweetened Tomato Juice
1 lb Roma Tomatoes (slice them up well)
½ tsp Honey (or erythritol)
1 rounded tsp Oregano
1 rounded tsp Basil
¼ tsp Thyme
A pinch of the following: Crushed Fennel, Marjoram, Bay Leaves (chopped), Pepper (to taste actually), Cayenne (if preferred)
1 tsp Celtic Sea Salt
¼ tsp Worcestershire Sauce
The next are measured by weight:
3 – 4 oz Green Pepper
4 oz Zucchini
2 oz Carrot (peeled)
1 Celery stick
At least 1 Anchovy (we use more_
1 tsp Olive Oil (Extra Virgin)
One small chunk of Parmesan Cheese (½ square)
2 cloves Garlic (or more)
Optional: 3 Tbl Tomato Paste & a chunk of onion (sweet onions are the best)
Notice the color is NOT the deep, deep red of most marinara sauces. This is because we’ve used the freshest ingredients. And this is the sauce after cooking it down slowly (3 hours) on the stove to thicken it.
The tomato juice is needed at the bottom of your NutriBullet Rx because it “pulls” the chopped ingredients above into the blades. However, you might not need it if you slice up your tomatoes thin and “force” then down over the blade.
Put the tomatoes (sliced) in next with the sweetener. Then measure/weigh your veggies and chop them up.
Note that we peel the carrot because sometimes the bitter in the outer skin can react with the tomatoes. But ask any nutritionist and they’ll tell you the outer skin is brimming with nutrition.
Add the veggies, your anchovy and olive oil (very authentic) and everything else EXCEPT THE SPICES, put the top on securely and let your NutriBullet Rx rip.
Spices contain volatile oils. In a marinara sauce, you don’t want to add them too soon. In fact, it is best to cook the sauce down and add the spices a half hour before you’ve finished cooking. If you’re just planning on freezing, don’t add the spices. Add them when it’s nearly finished cooking.
If you’re cooking for more than two people, you’ll need at least TWO batches (sometimes three), because the final solution is way too watery and has to be cooked down . . . for hours.
My Sicilian Grandmother told me that outside every kitchen window was a hook. You’d make up your sauce, cover it, then hang it outside (on the hook) overnight. All the ingredients got to know each other. A good marinara sauce is never served the first day unless you’re all out of food.
So, I cook the sauce it down for three hours (low to medium heat) watching it and stirring once in a while. I add the spices just as it’s finishing up. And then I leave it on the stove overnight. Germs be damned! It’s a great sauce.
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