|Nutritional Guidelines (per serving)|
|Servings: 4 cups of sauce (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a fantastic way to add an extra level of deliciousness to a fresh marinara sauce. Grilling the tomatoes allows easy removal of the skin and infuses each piece with a light smoky flavor. This method is great for those looking to prepare homemade meals low in added sugars, which are often found in store-bought marinara sauces.
- 14 tomatoes (medium-sized, firm)
- 1/2 cup onion (chopped)
- 1/4 cup olive oil
- 1 tablespoons/15 mL fresh oregano (finely chopped)
- 2-3 large basil leaves (finely chopped)
- 2 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried pepper flakes
Cut tomatoes in half and remove the stems.
Using 2 tablespoons of olive oil, lightly brush the cut ends of the tomatoes.
Place tomatoes cut side down on a preheated grill over a medium heat. Grill for about 5 minutes or until the tomatoes start to brown and you can easily lift the skin off. Remove from grill.
Carefully, remove skins from tomatoes, lightly blend in a blender or food processor and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large pot over a medium heat. Add onions. While stirring cook onions until they soften and turn translucent.
Add remaining ingredients and stir together. Simmer on low for 10 to 15 minutes. Add water if the sauce becomes too thick.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.