Homemade Marinara Sauce

13 ingredients · 15 minutes · 16 servings

13 ingredients · 15 minutes · 16 servings


  1. Saute peppers, red onions and garlic in avocado oil.

  2. Once the peppers are almost cooked through, add in arugula until it starts to wilt.

  3. Add in basil and oregano.

  4. Add in fresh or canned tomatoes.

  5. Add in strained tomatoes.

  6. Add sea salt, pepper, and honey or coconut sugar to taste.

  7. Bring to a boil and cook until all the veggies are cooked well and all of the flavors have combined.

  8. If you have little kids or do not like a chunky pasta sauce - place in a high-speed blender and blend until desired consistency is achieved. I usually blend on low for just a few pulses.



2 Red Bell Pepper (diced or chopped)

1 Green Bell Pepper (diced or chopped)

1 cup Red Onion (or 1/2 large red onion)

4 cloves Garlic (minced - add more to taste)

2 tbsps Avocado Oil (add more if needed - so veggies do not burn )

4 lbs Fresh Tomatoes (or 2-28oz. cans (BPA free) of diced tomatoes)

8 fl ozs Strained Tomatoes (also called Tomato sauce - ensure the only ingredients are organic tomatoes. I like the brand Eat Wholesome Food Co. it is in a glass jar)

4 1/2 cups Basil Leaves (chopped)

1 Tbsp Oregano (add more to taste - and use fresh if you have it)

1 Tbsp Sea Salt (add more to taste)

3 cups Arugula

2 1/2 tsps Black Pepper (add more to taste)

1 Tbsp + 1/2 Tbsp Raw Honey (or coconut sugar - to cut acidity)




If you would like to make this a meat sauce - brown your meat and garlic powder, sea salt and pepper. Once cooked add the desired amount to the pasta sauce and cook together until the tastes blend together. For this size of a recipe - I suggest 2 pounds of meat. I personally like 1 pound of turkey and one of ground beef. However, pork adds a nice blend as well. Try them out and see what you like.


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