Easy homemade marinara sauce with no added sweeteners!

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This easy homemade marinara sauce is the perfect burst of flavour with just the right ingredients.

Post by contributor Virginia

This marinara sauce is the brainchild of two proclivities of mine: my obsession with real food and my addiction to DIY projects. At some point I realized that I could no longer bring myself to buy the pre-made sauces at the store, but it took me a little while to come up with a satisfactory substitute recipe that had the savory tang as well as the sweetness of the store bought stuff.

The key to this yummy sweetness is… Roast carrots!

A good spice blend also makes the difference between a mediocre sauce and an absolutely amazing one…

And for a savory experience that you won’t forget, meet my secret ingredient: fish sauce.

That’s right. Fish sauce. It may smell weird but it does amazing things to food.

For the tomato base I use a can of tomato paste and a can of diced tomatoes, but if you have fresh tomatoes I am sure they would be absolutely amazing.

This recipe is pretty simple, and can use a lot of add-ins. I have made it with roast portobello mushrooms, and I want to try it with fresh basil, or maybe even with eggplant.
Versatile, no?

I have also used it as a pizza sauce and it works quite well for that.

P.S. Do your family a favor and roast a spaghetti squash while you roast the other veggies! It’s a delicious and easy low/healthy-carb way to serve the sauce.

Easy Marinara Sauce

Easy homemade marinara sauce with no added sweeteners!

5 from 1 vote

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Course: Sauce

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Servings: 3 -4 cups of sauce

Calories: 161kcal

Author: Beth Ricci

Ingredients

• ▢ 1 can 14.5 oz diced tomatoes
• ▢ 1 can 6 oz tomato paste
• ▢ 1-2 carrots
• ▢ 1 small onion
• ▢ 4-5 cloves of garlic
• ▢ Olive oil
• ▢ 1-2 tsp Fish sauce
• ▢ Salt
• ▢ Pepper
• ▢ Red pepper flakes
• ▢ Basil
• ▢ Thyme

Instructions

• ▢
  Set your oven to 375 F. Cut the onion in half, peel the cloves of garlic, and chop your carrots into thirds or quarters.
• ▢
  Drizzle with olive oil and put in to roast. Remove garlic after 15 minutes and let the carrots and onions go for about 40 minutes. (Shorter is fine if you are in a pinch, but a longer roast will bring out more sweetness.)
• ▢
  Add both cans of tomato and about 1 tbsp of each spice to the blender, along with 1 tbsp of olive oil and 1 tbsp of fish sauce. When the veggies are done roasting, add them too. Blend until it is the consistency you prefer.

Tried this recipe? Tag me on Instagram!Mention @redandhoney and use #redandhoney

Nutrition

Serving: 0g | Calories: 161kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 959mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3595IU | Vitamin C: 5.6mg | Calcium: 22mg | Iron: 0.4mg

Bon apetit!