To me, marinara has always been a bit of a free-style. I usually start out with the same base, but then I improvise with whatever I have on hand and whatever spices caught my eye as my fingers wandered through the cabinet. With a little tasting and a hand blender, it always seemed to turn out just right. I’ve been doing this since I first had to cook for myself. However, after much prodding from Adam, I actually wrote down my recipe so others could use it and I would quit forgetting to put in enough basil. Apparently the basil is really what makes it pop. I got quite a few grumbles when I ran out one day.
This is an “all-purpose” recipe for a nice, thick sauce than can be served with spaghetti squash, meatballs, on my pizza crust, or on Spanish “riced” cauliflower.
3 tablespoons butter
1 cup red onion, diced
4 cloves garlic, diced
1/2 cup green pepper, diced
1 1/2 cup broth (chicken or beef)
3 more tablespoons butter
1 – 6 oz can tomato paste
1 tablespoon balsamic vinegar
2 tablespoons olive oil (I used EVO)
3 teaspoons basil (or more!)
2 teaspoons oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (sea salt or pink)
1/2 teaspoon paprika
1/4 teaspoon cayenne (if you’re feeling a little spicy!)
Before serving, turn off heat and use a blender or hand blender to mix and blend the veggies. This will thicken the sauce.
Source: Rx Primal Blog