I love sauce. If I could, I would sauce everything up. So why not try a healthy homemade version that doesn’t contain any sugar or chemical crapola? Marinara sauce originated in Naples and usually requires a dash of red wine added to the mix. Well, not this time folks (although it would still be quite delicious)! This one uses fresh tomatoes, not canned, as I wanted to ensure that the cancer-fighting lycopene contained within was invited to your mouth party.
1 clove garlic, minced
2 tbsp extra virgin olive oil
3-4 fresh tomatoes, chopped
1 tbsp fresh rosemary, chopped
sea salt & pepper, to taste
Add olive oil and garlic to a pan, set to medium. Sweat garlic for approximately 5 minutes then add the tomatoes and stir. Add rosemary. Season with salt and pepper to taste. Let simmer on low for about 20 minutes, until tomatoes are completely cooked, stirring occasionally. Remove from heat and let cool before serving.
Keeps for up to 1 week in the fridge in a sealed container.
Photos: Amanda Hayden Photography