One of my good friends, Shaelyne, (who also happens to be a FABULOUS photographer) has recently been diagnosed with some food allergies that make even a seasoned veteran of all things allergy scratch their head. She has been visiting a homeopathic doctor that did some testing to discover that she has to cut out rice, corn and cane sugar, on top of the dairy that she had been avoiding. What a challenge!
So, in an effort to help her out, I’ve tweaked my mom’s marinara recipe to see if it would taste just as good with honey instead of the brown sugar that it calls for. Guess what? It worked! And I’m now sharing it with you!
Feel free to use brown sugar if you don’t have to avoid cane sugars.
Makes 6-8 1 cup servings
1 TB olive oil
1 medium onion, diced
3-4 cloves garlic, crushed
2-14.5 oz. cans crushed tomatoes (or one big can)
2-14.5 oz cans diced tomatoes
2 TB honey or brown sugar
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
1/4 tsp dried red pepper flakes (optional)
salt and pepper to taste
1. In a medium saucepan, heat olive oil.
2. Saute onions until translucent, about 3-4 minutes.
3. Add garlic and cook additional 30 seconds.
4. Add tomatoes, honey and spices and bring to a simmer.
5. Simmer sauce about 30 minutes.
This sauce is good with almost anything! It doubles (and triples) really well and is good to freeze for later. I’m even planning on canning it at some point…when I get a new stove, anyway!