Ready to ditch your canned tomato sauce? Homemade marinara is one of the easiest recipes to make, so it’s perfect if you’re looking ways to switch to a “cleaner,” less processed diet.
Once you start making your own tomato sauce, you’ll have a hard time going back to storebought jars. This pasta sauce will spoil you with fresh tomato flavor and bold, zesty herbs. Preparing it yourself will also give you total control over the salt content, and sneaky sodium levels are a primary offender in processed foods. And cutting out processed foods to lower the sodium content of your diet can help reduce your risk of high blood pressure and kidney disease.
To make this healthy marinara the best pasta sauce, cardiologist and chef Mike Fenster, MD adds a few special ingredients, including the careful choice of tomatoes. Heirloom tomatoes are grown with the focus on quality over quantity. In particular, San Marzano tomatoes come from the Naples region and provide an Italian flavor that is difficult to replicate.
Tomatoes can be quite acidic, so most canned tomato sauces use salt and sugar to tame that flavor. Instead, Dr. Mike adds a little red wine to this sauce. This one ingredient tames the acidity of the tomatoes, adds an interesting depth of flavor, and reduces the salt content. (Check out this video for more tips for cutting salt from your diet.)
This homemade tomato sauce is mega versatile, so feel free to whip up this recipe anytime you have a craving for lasagna, baked ziti, spaghetti, or even DIY pizza.