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Marinara sauce in a dutch oven.

Whole30 Hearty Marinara Sauce

mikecleavenger
This hearty marinara sauce is Whole30 approved. San Marzano tomatoes are mildly acidic allowing us to take a sugar-free approach.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, sauces
Cuisine Italian
Servings 6 cups
Calories 101 kcal

Equipment

Ingredients
  

Instructions
 

  • Remove tomatoes from cans and place them into a large bowl with their juices. Crush the tomatoes with your hands, the texture should be chunky.
  • Place extra virgin olive oil in a large dutch oven pot over medium-low heat. Add in chopped onions and garlic and cook for 2 minutes. Stir in tomatoes and juices. Increase the heat and bring the sauce to a boil. Instantly reduce the heat to low and cook for 1 hour.
  • Stir in basil, oregano, salt, and pepper. Serve!

Video

Notes

San Marzano Tomatoes - These Italian tomatoes make a hearty marinara sauce with their tender texture, rich flavor, and mild acidity.
Make it AIP. Saute beets and carrots with olive oil and simmer with water and a touch of balsamic vinegar.
Homemade marinara sauce with last 7-10 days under refrigeration. If it tastes fermented or has noticeable mold, throw it out. I like to store my marinara sauce in these Wreck glass jars.
You can freeze leftover tomato sauce. Place into freezer bags or air-tight containers and freeze for up to 1 year. When you want to use it again, take it out of the freezer and let it thaw for 2-3 hours.
 
 
 
 

Nutrition

Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 388mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Keyword Italian Recipes, main dishes, pantry friendly, spring, sugar free, summer, vegan, whole30, winter
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