Low Carb and Paleo Heirloom Marinara Sauce

 

This sauce is incredibly adaptive and could even evolve into a new veggie of mouthgasms. Watermelon marinara anyone? I kid, too much sugar. I’ve made it without the onion, with cardamon seeds, with and without fresh herbs and every time it is deep earth inside your mouth. To my mouth at least. Admittedly mine is different from yours, but I do have a twin so the likelihood of my mouth being exactly like another human’s is pretty high.

 

She still eats packaged things and even had fast food yesterday though. 

Her mouth may have evolved past mine, but I can taste the sweetness lurking in little Brussels’s leaves so mwahaha.

It isn’t killing me inside….except for all of the little Bing Bongs I didn’t notice. (Inside Out reference).

Hmm

The heirloom tomatoes are not necessary for this recipe, but they do add a complexity and variance to the recipe that I fully enjoy. You could use a can of tomatoes or other tomatoes, but you want the amount of fresh tomatoes to equal about a can of tomatoes. This recipe is easily halved as I’ve confirmed many times now. Half takes a whole spaghetti squash and 3/4 of the recipe can coat a pizza. 

Ingredients You Need:

2 Cloves of Minced Garlic

1 Small Yellow Onion or Half of a Large One (red or green also works, yellow and green have the lowest carbs, chart here)

1.5 T Olive Oil or Avocado Oil

5-7 Heirloom Tomatoes Chopped or in 8ths

Bay Leaf

1 T Whole Coriander Seeds (optional, adds earthy notes)

Dash of sal

Fresh Herbs (thyme, basil, rosemary, etc.) Optional

Fresh Made Spaghetti Squash to Serve Over (recipe here)

Wok or High Sided Sauce Pan (Wok gives out ninja feels)

To Create:

  1. Warm the olive oil over medium high heat and add the onions. Let the onions turn translucent (about five minutes) and stir or press in the garlic. Wait for the smell to seep into your nose (about 30 seconds).
  2. Add the tomatoes into the pan. You’ll want to squish them into the pan with your hands, but don’t worry if not all of the juice releases, sometimes they need to be warmed before full squishing can happen.
  3. Add your bay leaf, salt, cardamon and fresh herbs into the tomatoes. Basil comes very quickly so wait until the end to add it, if using.
  4. Resquish the tomatoes with a fork or the back of a spatula now that they have warmed. If they’re still unsquishable you can wait until the last ten minutes, but you want the juices to simmer out into the sauce (in order to become sauce).
  5. Let simmer for 20 minutes after bringing to a tiny boil/rapid simmering.
  6. Make the spaghetti squash to pour the sauce over.
  7. Halfway scrape spaghetti strings of spaghetti squash then pour the marinara into it. If you’re eating for one only use 1/4 of the marinara in half of the spaghetti squash and save the rest.
  8. Use the squash as a bowl and continue making spaghetti out of it. Do not eat the bowl

 

 

Visual Tutorial

  • Warm the olive oil

Drizzle in the Wetness

  • Add the onions. Let the onions turn translucent (about five minutes)

Simply Onions

  • Stir or press in the garlic. Wait for the smell to seep into your nose (about 30 seconds). Garlic Me
  • Add the Tomatoes with a Squish

Squish Me

  • Add your bay leaf, salt, cardamon and fresh herbs into the tomatoes.

Herbed and Spiced

  • Resquish the tomatoes with a fork or the back of a spatula now that they have warmed.
  • Let simmer for 20 minutes after bringing to a tiny boil/rapid simmering.

To be Finalized

 

Macros Per 1/4 of Recipe :

 

Total Fat: 7g, Potassium: 17.1mg, Total Carbs: 3.5g, Net Carbs: .9, Protein: 1.9g

Rich in Vitamin A (30%), Vitamin C (60.5%)

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3 thoughts on “Low Carb and Paleo Heirloom Marinara Sauce

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