Homemade Marinara Sauce

This is an amazingly versatile recipe. Use it in lasagna, spaghetti squash, and calzones, or as a pizza sauce.

Makes 4 cups (8 servings)

• 1 teaspoon extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 (28-ounce) cans crushed tomatoes
• ⅓ cup Stovetop Chicken Stock, vegetable stock, or store-bought broth
• 3 tablespoons grated Parmesan cheese
• 3 bay leaves
• 1 teaspoon apple cider vinegar
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• 2 teaspoons salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper

In a large pot, heat the olive oil over medium-low heat. Add the garlic and cook, stirring often to prevent burning, until it starts to turn light brown, 7 to 10 minutes. Add the tomatoes, stock, Parmesan, bay leaves, vinegar, basil, oregano, onion powder, salt, black pepper, and cayenne and stir to combine.

Raise the heat, cover, and bring the ingredients to a low boil. Lower the heat to medium-low and simmer, stirring occasionally to make sure it doesn’t stick to the bottom, until the flavors come together, 45 minutes to 1 hour.

Discard the bay leaves. Use immediately, or let the sauce cool completely and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months. To reheat, first let the sauce thaw at room temperature for about 1 hour, then reheat in the microwave or in a small saucepan on the stovetop.

Nutritional Info (per serving)

Calories 62, fat 1.8 g, protein 3.4 g, carbs 9.8 g, fiber 2.3 g