Homemade Marinara Sauce

A big plate of spaghetti topped with chunky marinara sauce is one of the most comforting things, especially after a long day. We normally buy jarred marinara sauce, but they often have so much salt and sugar. Lately, jarred marinara sauce has been upsetting my stomach, which is most likely due to the acidity. Time to make our own marinara sauce from scratch and try out a few techniques for reducing the acidity…

I used this recipe for reference for making marinara sauce. Since that recipe is adapted from Lidia Bastianich’s book, it felt like I was in good hands. Used fresh tomatoes instead of canned tomatoes and minced garlic instead of slivered garlic. I made sure to remove the tomato seeds as they’re supposed to be very acidic. Simmered the sauce for 5 extra minutes to get it to the right consistency. Easy recipe, but the part where you crush the tomatoes with your hands gets a bit messy. The sauce was fantastic, perfect with whole wheat spaghetti cooked to a nice al dente. Top it with nutritional yeast for a cheesy flavor, and ta-da, a delicious and comforting dinner!

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