No-Oil Marinara Sauce

This is sauce is delicious, easy and you can store it in the freezer for 3 months. Heart of palm noodles goes very well with this sauce. 

Simplicity: easy

Time Consuming: 130 minutes

Taste: salty

Recommendation: I added zucchini and peas the second time simmer. 

Ingredients: 

• 1/2 cup low-sodium vegetable broth
• 1 carrot
• 1 jar of red peppers
• 1/8 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons no-salt-added tomato paste
• 2 (15.0-ounce) cans no-salt-added chopped tomatoes
• 1 tablespoon balsamic vinegar
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon finely chopped fresh oregano
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Steps:

1- In a large skillet over medium-high heat, bring broth to a simmer. 

2- Add carrot and crushed red pepper and cook until soft about 5 minutes. 

3- Add tomato paste and cook for 1 minute, stirring constantly. 

4- Reduce heat to medium, stir in tomatoes and cook about 60 minutes to blend flavors, stirring occasionally to make sure mixture doesn't stick to the pan. 

5- Blend all the ingredients, with the hand blender and cook 20 more minutes

6- Time to serve with gluten-free pasta!

Enjoy it!

cookreviewfl.com