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Mama’s Marinara Sauce


Ever since I met Dana, I heard about how great her family especially her mom’s Italian cooking was. There was a point of emphasis on how great the sauce or “gravy” is that they use in their family. It is a closely guarded secret, which I have tried to emulate many times. Pour this sauce over chicken, beef, or with some spaghetti squash and meatballs!

From our kitchen to yours, Bennett


4 tablespoons olive oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1-15 ounce can Muir Glen fire roasted tomatoes
1-15 oounce can Muir Glen crushed tomato sauce
1 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
1 tablespoon homemade coconut milk
6 basil leaves, cut into strips


Heat the olive oil in a pan on medium
Add the shallots and garlic and sauté for 2-3 minutes
Add the tomato paste and red pepper flakes, sauté for another 2-3 minutes
Add the fire-roasted tomatoes and cook for about 5-7 minutes
Add the tomato sauce and spices
Bring to a boil then simmer on medium low for 25-30 minutes
At your discretion, add the coconut milk (I love it, but others might not)
Incorporate the basil leaves and simmer for another 3 minutes


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