My body is pretty intuitive after years of practice listening for its’ cues. I have found in the summer months I desire fresh salads, grilled veggies and leaner meats like fish and chicken. In the winter months. I typically create warmer dishes that bring my body temperature up and captivate my senses. I love using the crockpot or making casseroles that transform the smell of my whole house-it’s really comforting.
Marinara sauce can be built in so many different ways, creating flavors that suite your own palate. I like the addition of balsamic vinaigrette in this recipe because it’s a natural way to add sweet without the sugar (as is the tradition of most store bought varieties).
My recipe below for magnetic marinara sauce is one of those that keeps us coming back for more during the week. This is great because my plan is always to create leftovers that can be used in other dishes to make weekly meal prep as easy as possible.
This week I will use this marinara sauce over Ancient Harvest Gluten-free pasta shells, chicken sausages from Whole Foods, and over roasted vegetables with basmati rice. This sweet and chunky sauce can really go the distance! A win I truly appreciate.
How do you like to use marinara?
Magnetic Marinara Sauce
-1 medium onion, diced
– 1 yellow pepper, diced
-3 cloves fresh garlic, crushed and diced
– 1 tbsp olive oil
-One, 28 ounce can crushed tomatoes
-One, 28 ounce can diced tomatoes
-1 tsp dried basil
-1 tsp dried oregano
-1 tsp dried parsley
-1 tsp sea salt
-1/2 tsp black pepper
-1 tbsp balsamic vinaigrette
In a medium saucepan, sauté diced onion and peppers in olive oil about 3-4 minutes. Add garlic and stir another minute.
Next add both cans of tomatoes, along with all seasonings. Bring to a gentle boil and simmer for about 45 minutes.