Spicy Quick or Slow Marinara Sauce

Spicy Quick or Slow Marinara Sauce

adapted from The Home Cook by Alex Guarnaschelli (2017)

My husband likes to have fat free pasta sauce in the refrigerator to put on roasted chicken breasts as snacks.

This sauce is fairly spicy. Adjust the red pepper flakes if you prefer a milder spice.

This sauce can be ready in as little as 30 minutes or you can simmer it longer for a deeper richer flavor.

Makes 1 quart                                            0 WW Blue points / serving

Cooking spray

1 small onion, thinly sliced and cut in half

1 carrot, grated

5 garlic cloves, minced

1 tsp. red pepper flakes

1 tsp. sugar substitute

1 (28 ounce) can diced tomatoes with their juices

2 2/3 Tbsp. dried basil

2 bay leaves

1 cup water

Kosher salt and Freshly ground pepper to taste.

1. In a saucepot coated with cooking spray, cook the onion, carrot and garlic until the onion is translucent, about 5 minutes.
2. Add the sugar substitute, tomatoes and dried basil. Bring to a boil, lower to a simmer and cook 10 minutes.
3. Remove from the heat and in a blender or food processor, blend the mixture until it has a consistent texture. *
4. Return the pureed mixture to the same saucepan. Add 1 cup of water and bay leaves bring back to a boil, reduce to simmer.
5. Simmer for as little as 10 more minutes or up to an hour. If cooking longer you may need to add more water. Season to taste with salt and pepper.
6. Remove bay leaves and serve with your favorite noodles or zoodles or in your favorite recipes.

Enjoy!

* If you like a chunky marinara sauce you can skip this step.