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Marinara Sauce


  • 1 onion, ¼” diced
  • 4 cloves garlic, peeled and thinly sliced
  • 3 tbsp chopped fresh basil leaves or 1 tbsp dried basil/oregano/thyme
  • ½ a medium-sized carrot, finely grated
  • ½ kg whole tomatoes, steamed, crushed by hand and juices reserved
  • Unrefined salt to taste


Sprinkle a little salt over the chopped onion and garlic. Wait for a minute and then dry fry them in a heavy bottomed pot until a light golden brown – about 8 to 10 minutes. Add the basil/ oregano/ thyme and carrot and cook for 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Reduce the heat and simmer for 30 minutes, until as thick as hot cereal. Season with salt and serve. This sauce keeps for 1 week in the refrigerator, or up to 6 months in the freezer.

Serves 1 – 2


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