Ingredients (Serves 1-2):
- 1/2 tablespoon olive oil (or water for oil-free cooking)
- 1/2 medium sweet onion, diced 🧅
- 2 cloves garlic, minced at least 10 minutes before using 🧄
- 1 medium sweet pepper, chopped 🌶️
- 1-2 carrots, grated 🥕
- 1 tablespoon dried oregano 🌿
- 1/2 tablespoon dried basil 🌿
- 1 teaspoon pink Himalayan salt (to taste) 🧂
- 1/2 teaspoon black pepper (to taste)
- 1 large can diced tomatoes 🍅
- 1/2 teaspoon baking soda
Instructions:
- Prepare the Base:
- In a large stockpot, heat olive oil (or water) over medium heat. Add diced onions and sauté until softened (about 3-5 minutes).
- Add garlic and cook until lightly golden and aromatic (1-2 minutes).
- Add the Veggies:
- Stir in sweet peppers and grated carrots. Sauté for 5-10 minutes until softened.
- Add dried oregano, basil, salt, and pepper, and stir to coat the veggies. Cook for 1-2 more minutes to release the herb flavors.
- Add the Tomatoes:
- Lightly blend the diced tomatoes in a blender for a smoother consistency, if desired.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes to let the flavors meld together.
- Balance the Acidity:
- Stir in the baking soda to cut the acidity of the tomatoes. The sauce will fizz slightly—that's the magic happening! ✨
- Serve:
- Pair this marinara sauce with your choice of zucchini ravioli, whole-grain pasta, vegetable noodles, or spaghetti squash. Enjoy! 😋
