Marinara is a wonderful thing… Even if someone serves me a “bad” marinara, it’s still going to be pretty darn good. When I was a broke college student I had a pantry stocked with various cheap/no-name jars&cans of marinara and plain ol’ spaghetti noodles. I sure thought I was living in “high cotton”!
If you don’t have any dietary restrictions, aren’t disturbed by processed foods and you already have a preferred brand of marinara, then by all means: stick with it. However, I’ve got a Big Love of marinara and I find myself surrounded by more-and-more people who are trying to be conscious of what they are consuming; so I fiddled around and developed this low-carb, gluten free, corn free, nut free vegan marinara that would fool/satisfy even the most rigid Standard American Diet eater.
3 28 oz canned tomatoes (low sodium, without sugar)
6 clove garlic
1/3 cup basil
1 Tbs fresh marjoram
¼ cup red cabbage
1 red bell pepper
6 whole tomatoes
¼ tsp smoked paprika (optional)
Sea salt to taste (optional)
1 Tbs monk fruit sweetener or Madhava Agave5 (optional) *
*I really hate promoting specific brands and I am in no way telling you to run right out and by the Agave5… do your research and decide which sweeteners you think are good-vs-evil and make the best choice for yourself. I bought the Agave5 on an impulse and though it worked nicely in this recipe, but I am still undecided about alternative sweetener in general.