Mama's Marinara
Mama's Marinara

Making my own marinara allows us to know what is actually in it, costs less and tastes better!
Mama's Marinara
One of the best ways I know to save money is to buy ingredients, not meals. Making my own homemade marinara has saved me so much money and saved our family from unneccessary ingredients (like sugar and preservatives!). This particular recipe for marinara is from my mother in law who can whip up a batch of "gravy" in her sleep. Years ago, I asked her how she made her marinara SO good! Luckily, she shared it on paper in her own handwritting. I will treasure that piece of paper and the recipe always! 
And don't think for a second that this recipe belongs over pasta only. Nope. This is an amazing soup starter, meatloaf maker and delicious dip. Do yourself a HUGE favor, make a Ginormous batch, store in glass mason jars and freeze for meals to come. 
STINKY GARLIC FINGERS TIP:  I heart garlic! But smelling it on my fingers hours after I've made marinara is not wonderful. Wash your hands in lemon. If you have the smell trapped under your fingernails, simply scratch the lemon rind. You'll smell fresh as a  ..... lemon!

1 medium onion, chopped fine
3 cloves garlic, minced
1/2 cup red pepper, chopped (my addition, not in mama's original recipe)
1/4 cup basil, chopped
1/4 cup flat leaf parsley, chopped
2 large cans organic crushes tomatoes

Start by sautéing the onions and all spices in 2 Tbls. olive oil over medium heat until softened (about 5 minutes) Add pepper, garlic and tomatoes.

Simmer over Medium/Low heat for 30-40 minutes. If the sauce still has a "bite" to it, add a small amount of stevia to smooth out the tomato acid taste. Re-season with more salt and pepper if needed.

Add fresh basil and flat leaf parsley, chopped. Simmer another 10 minutes or so.

Sautee onions, then add all ingredients to your slow cooker. Put on low for 5-6 hours.

Zucchini Lasagne, Spaghetti Squash, Italian Steak and Peppers