When I started back to blogging a year ago, one of the first bloggers to welcome and encourage me was Liz from A Belle, A Bean and A Chicago Dog. She was a great support and answered a million of my questions. Liz is also a dedicated healthy eater and lover of homemade foods. Clearly she rocks!
Today Liz is here to share with us her homemade marinara sauce. Everyone clap and shout hooray!
About 2 years ago, our family’s diet took a hard left after our baby was diagnosed with an intolerance to fructose and other sweeteners.
Peace, Love and Muesli readers already know how bad HFCS is for your body, as well as how unfortunately prevalent it is.
We are a pasta-loving family, but the average pasta sauce contains HFCS because tomato paste – an ingredient in pasta sauce – is made from HFCS. We originally tried to make our own sauce using organic tomato sauce, but the sugar content was so high, it was still too much for my daughter’s tummy.
Anne Burrell’s Marinara Sauce was the answer our family needed. It does not contain any tomato paste so it is completely sugar and HFCS free! Granted, it was a different texture and consistency than the marinara sauces most people are used to, but I found her recipe to be a refreshing change.
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce cans) Italian plum San Marzano tomatoes
We buy pre-diced pancetta to save time. Otherwise, chop your pancetta, onions and garlic cloves first.
Add olive oil and pancetta to a large pot, and cook for 4-5 minutes at medium-high heat.
Add onions and season with salt, to taste. Cook the onions for 6-7 minutes, coating with olive oil. Add the garlic and cook for another 2-3 minutes.
Anne’s recipe calls for passing all 4 cans of tomatoes through a food mill. I do not have a food mill, so can by can, I added the tomatoes to my food processor. I pulsed each batch 5 or 6 times, and then poured it into the pot. After adding 4 cans of tomatoes, fill one can full of water and add it to the pot. Then add salt to taste. Tomatoes take a LOT of salt, so make sure to taste your sauce.
Cook the sauce 2-3 hours, stirring occasionally.
One pot makes enough sauce to be divided up and frozen for future meals. I can get 4-5 meals worth for my family.
Thanks Liz! Pop over and visit Liz at A Belle, A Bean and A Chicago Dog.
I whipped up a batch of this super tasty marinara sauce for dinner tonight. Yum! I cut the recipe in half and instead of pancetta I used ground turkey. I also added a chopped carrot and celery with the onions. It’s a habit.
It is a great sauce by itself or as a base for adding all your favorite pasta fixings. Meatballs, grilled veggies, sausage.
San Marzano tomatoes are a great sauce making tomato. They are the least juicy of all the plum tomatoes and the most flavourful. I’ve grown them in my garden for a few years and they are great producers with very little input.
In Canada I use Unico. For tonight’s dinner I used one can of tomatoes and 1 bag of frozen pureed tomatoes from my garden.
Ok friends, sauce it up!