Ingredients
4 to 6 cups of Tomatoes - skinned, stemmed and diced
1 Onion - minced
4 to 6 Garlic Cloved - minced
1 to 2 tbsp. Italian Mixed Herbs
1/2 to 2/3 cup of Red Wine
2 tbsp. Grape Seed Oil (or Olive or Coconut Oil)
Salt and Pepper to taste
Directions:
In a small pan slow cook the onions with oil until the onions are tender and golden. Next add the garlic and Italian herbs and slow cook until garlic is tender. Add the red wine and bring the onion and garlic mix to a simmer for about 10 minutes.
In a pot add the diced tomatoes and bring to a simmer on medium low heat. Add the onion/garlic/wine mix to the tomatoes and season with salt and pepper to taste. Slow cook the marinara on low heat and cover for about 1 to 2 hours until the sauce thickens. Stir occasionally.
Add meatballs or tofu to the marinara sauce and place on a bed of quinoa/brown rice pasta or on a bed of spaghetti squash and enjoy!
Special Notes:
~ Vegan Friendly
~ Gluten Free
~ Recipe Shared by Miriam Q.
4 to 6 cups of Tomatoes - skinned, stemmed and diced
1 Onion - minced
4 to 6 Garlic Cloved - minced
1 to 2 tbsp. Italian Mixed Herbs
1/2 to 2/3 cup of Red Wine
2 tbsp. Grape Seed Oil (or Olive or Coconut Oil)
Salt and Pepper to taste
Directions:
In a small pan slow cook the onions with oil until the onions are tender and golden. Next add the garlic and Italian herbs and slow cook until garlic is tender. Add the red wine and bring the onion and garlic mix to a simmer for about 10 minutes.
In a pot add the diced tomatoes and bring to a simmer on medium low heat. Add the onion/garlic/wine mix to the tomatoes and season with salt and pepper to taste. Slow cook the marinara on low heat and cover for about 1 to 2 hours until the sauce thickens. Stir occasionally.
Add meatballs or tofu to the marinara sauce and place on a bed of quinoa/brown rice pasta or on a bed of spaghetti squash and enjoy!
Special Notes:
~ Vegan Friendly
~ Gluten Free
~ Recipe Shared by Miriam Q.
Comments
Post a Comment