Growing up I have fond memories of when my grandmother Michelina and her parents Joe and Josephine came to visit. The older great grandparents spoke broken English since they were straight from Italy, Michelina spoke English and yet she retained her mother’s traditional cooking and recipes. I learned so much about flavors from her, and to be adventurous and willing to modify things to meet my own needs. In that vein, I decided to make my recipe for traditional marinara and modify it to contain no oils or fats.
2 quarts Home Canned tomatoes (drain and save the juice for drinking)- Store bought is fine if you don’t can your own.
2 tablespoons Tomato Paste
2 large cloves garlic peeled and crushed
2 tablespoons Dry Italian Seasoning Blend (we use Sauers)
Maldon Sea Salt Flakes
1/4 sweet onion diced finely
- In a large skillet on low medium heat (we used cast iron of course) pour 3-4 tablespoons of vegetable broth.
- Toss in the crushed garlic, diced onion, and a good size pinch of Maldon Sea Salt Flakes. Sweat until it reaches translucency it but do not brown it.
- Add the Dry Italian Seasoning and a splash more stock, do NOT let it boil dry everything needs to stay moist.
- To this sweated mixture add another splash of vegetable broth and the tomato paste, stir to combine.
- Once well combined add the Home Canned tomatoes and crush them using a spoon or spatula.
- Cook this down for 30-40 minutes on low medium simmering it until it reaches the consistency of Ketchup, not quite thick but not watery.
- Add salt and/or other veggies and seasoning according to your own taste