FCS Marinara Sauce
So fat free sauce is important to me – if Idon’t have to worry about the fat grams in the sauce, that is less measuring and counting I need to do. And because of the lack of fat – it needs to have FLAVOR!
Here is my fav marinara sauce we use on pasta and pizza.
- 3 – 28 oz cans crushed tomatoes
- 2 – 14.5 oz cans diced tomatoes
- 3 tablespoons of miced garlic
- 1 large onion chopped
- 2 tbs oregano
- 2 tbs basil
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
Put everything in a crock pot and stir it up good. Cook on low for 8-10 hours.
Let cool a bit, then use immersion blender to smooth out the sauce.
We freeze this in mason jars. It is a be spicy with the red pepper flakes, so if you don’t want spicy, replace red pepper flakes with cumin for a warmer flavor. Or omit if you do need the extra flavor.