Low Carb Marinara
If you are are like me, and you hate bland food, but you want to eat clean, marinara can be a great option to brighten up the flavor of your meal. You can use it on top of vegetables, meat, whole grains, or pasta (we use brown rice/quinoa pasta). Did you know that most red sauces you buy at the store actually have added sugar, though? I think the manufacturers do that to help balance out the acidic flavor of the tomatoes, but it’s really a bummer, and really unnecessary. I made this low carb marinara with caramelized veggies, instead of sugar, and the balance of flavors turned out just right! I also used coconut oil to sauté the veggies, which added some sweetness without adding sugar.
Tomatoes are definitely a super food, whether you eat them fresh, canned (preferably organic), or cooked. They are high in lycopene and other antioxidants that guard your body against cancer and other diseases. They’re also high in fiber, which helps your digestive system move smoothly and promotes proper sugar absorption.
As you can see in the picture, I served my marinara on top of spaghetti squash, and garnished it with parmesan cheese and nasturtium flowers. Did you know that some flowers are edible? Nasturtiums will add a spicy flavor to your dish, and they are very high in vitamin C. I’ve read that the leaves are also very good for fighting off colds and other bugs. I love the color nasturtium flowers add to this dish! They are also beautiful in salads.
Before we get to the recipe for the Low Carb Marinara I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Tbsp Coconut Oil
- 1/2 Large Purple Onion (chopped)
- 1/2 Cup Carrots (chopped)
- 2 Garlic Cloves (chopped)
- 1/2 Cup Fresh Tomatoes (chopped)
- 1 Tbsp Balsamic Vinegar
- 2 Tsp Organic Tomato Paste
- 1 14.5 Oz Can Organic Whole Tomatoes
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
- 2 Tsp Organic Italian Seasoning
- Heat the coconut oil over medium heat in a medium sized ceramic non-stick pot. Add the onions and carrots, and cook until they are soft and light brown. Sprinkle with a little salt.
- Add garlic for the last couple of minutes of cooking the other veggies. When it has turned light brown add the remaining ingredients.
- Bring the mixture up to a light boil, then turn the heat to low and let it simmer. Use your immersion blender to purée the sauce to your desired consistency. If you don't own one, put the sauce into your normal blender. Serve with your favorite meal. Enjoy!
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