A few weeks ago I did a post calculating the astonishing amount of sugar that a five-year-old could consume in a single day by eating typical processed and restaurant food. As a follow-up I said that I would post some recipes for dishes that could be substituted for the more sugary, processed items that populate grocery store shelves. Today’s post, marinara sauce, is the third in that series.
Marinara sauce is one of those kitchen staples I try to always have on hand. It’s the simplest of tomato sauces, consisting of just tomatoes, garlic, olive oil, and a few seasonings, simmered together until the sauce has reduced slightly and the flavors have blended. (Depending on whom you ask, it may or may not have onions – my preference is to leave them out.) It’s also extremely versatile, serving as a sauce for not only pasta but vegetables and meat as well.
