Dairy-Free Marinara Sauce - dummies

By Suzanne Havala Hobbs

Take advantage of fresh Italian plum tomatoes in the summertime when you’re preparing this dairy free marinara sauce. Other times of the year, use canned Italian plum tomatoes-they’re still delicious and quicker, too. No matter how you make it, this sauce is great over your favorite pasta.

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 4 servings (About 2 cups of sauce)

1/4 cup olive oil

1 large white or yellow onion, chopped

3 cloves of garlic, minced

3 pounds of fresh, ripe Italian plum tomatoes, quartered, with seeds removed, or one 28-ounce can of Italian plum tomatoes

Several large basil leaves, shredded

2 teaspoons dried oregano, or a few tablespoons of fresh, chopped

Salt and freshly ground black pepper to taste

1/2 pound ground turkey, soy burger or sausage crumbles (optional)

  1. In a large saucepan, heat 2 tablespoons of the olive oil and add the onions and garlic, cooking over medium heat until the onions are translucent, about 3 minutes.

  2. Add the tomatoes. Cook uncovered over medium heat for about 20 minutes, stirring often to prevent sticking. If using fresh tomatoes, press the tomatoes through a strainer and discard the peels and any remaining seeds. Return sauce to pan.

    Add ground turkey, soy burger or sausage crumbles, if desired.

  3. Add basil, oregano, salt and pepper, and remaining olive oil. Cook over medium heat for an additional 10 minutes. Serve hot.

Try adding steamed or sautéed veggies (mushrooms, carrots, yellow squash, or whatever you have on hand) to the sauce to add texture, flavor, and nutrition.

Per serving: Calories 212 (133 from Fat); Fat 15g (Saturated 2g); Cholesterol 0mg; Sodium 178mg; Carbohydrate 21g (Dietary Fiber 5g); Protein 4g.