Simple Paleo Marinara

You can make this in a pinch if you want it quick or slow cook it for the all day if you want a more traditional version.

Turkey Meatballs with Simple Paleo Marinara

Roasted tomatoes need about 12-24 tomatoes depending on the size. I usually roast 3 sheet pans of sliced tomatoes. I line a baking sheet with parchment paper and lay the tomatoes flat. Brush with olive oil, sprinkle garlic powder and salt. Roast on broil in your oven for 5-10 minutes. Depending on your oven.

4 cups roasted tomatoes or use 1 can, 28 ounces, of fire roasted tomatoes diced.

2 teaspoon basil (fresh or dried)

¼ cup balsamic vinegar

1 tablespoon oregano adjust this to taste. We like this amount, but my mom only uses a 1/2 tablespoon.

¾ teaspoon onion powder

¾ teaspoon garlic powder

½ teaspoon pepper

¾ teaspoon salt

3-6 Tablespoons of water or cooking stock (optional)

¼ teaspoon red pepper flakes (optional)

Stove Top

Mix all ingredients in a sauce pan, except the water/stock. Cook uncovered on medium until it starts to boil. Turn the stove down to low, cover, stirring occasionally and simmer for 20-30 minutes. Serve.

Crock Pot

Mix all ingredients, but only use 3 tablespoons of water/stock, in the crock pot. Set the crock pot to low for 6 hour or high for 3 hours. I have done this using 15 whole tomatoes, quartered without roasting. It does the job, but let’s be real roasted tomatoes make the flavors!

Instant pot

Mix all ingredients, but only use 3 tablespoons of water/stock, in the instant pot. Manual pressure set to high and cook time 6 minutes. You can release the pressure manually or let it slow release. I typically let it slow release on its own, it takes about 25 minutes. If you manually release the pressure use a cheese cloth over the top. I feel like moisture always splashes out of the release valve. A cheese cloth just helps let the pressure off and contain the moisture. I use my instant pot for sauces when its a week night and we are busy. It makes it taste like it has cooked all day.

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