Marinara or Spaghetti Sauce (oil-free)

I couldn't run my kitchen without this sauce! It is my "go to" base for so many meals and the health benefits (especially for men!) are well-documented. Easy to make and even easier to store and reheat later.

Tip: I buy my canned tomato sauce in bulk - or at least in VERY large cans (160 oz) - to keep my grocery budget low. You can find this size in your local grocery store (check the bottom shelves) for $2.89 to $3.49 each.

Recipe for Spaghetti / Marinara Sauce

In large sauce pan, saute 1 large onion (diced) with 3 cloves garlic (minced) until slightly brown.

Pour one large can tomato sauce into pan. Turn heat down to low.

Add

8-10 fresh mushrooms, sliced thin.
1 can olives, sliced in half lengthwise. (reserve 1/4 cup liquid)

1/2 to 1 tsp Sea Salt (to taste)

3 Tbsp Italian Seasoning

2 Tbsp Basalmic Vinegar

1 Tbsp Sugar

1/4 cup Olive Brine

Dash of Crushed Red Pepper Flakes

Let sauce simmer for an hour or more. Separate into freezer containers and store for later use. This sauce is wonderfully thick - perfect for use on pasta, pizzas or baked vegetables!

Serving Suggestions:

Pasta - a no-brainer for a super quick and easy (and cheap!) meal. Try different types of pasta - the family will LOVE it! Pair with "cheesy bread" made with vegan Parmesan Cheese and a nice tossed salad.

Pizza - using some of your Daily Bread dough for the crust, roll out to 1/2" and place on greased (or non-stick) cookie or pizza pan. Liberally cover pizza crust with sauce and toppings of your choice. Bake in 450 degree oven for 15-18 minutes. (Yes, it's honestly FASTER to make your own healthy, tasty pizza than it is to order one from the local Pizza parlor!)

Zucchini or Eggplant Parmesan - Slice zucchini or eggplant in 1/2 to 3/4 inch slices, arrange on cookie sheet, cover with sauce and bake for 20 minutes at 450 degrees.