Winter 2015


Italian marinara sauce in production

Marinara Sauce I would like to share a sauce recipe that I use for pasta, pizza, eggs, soups or whatever comes to mind. I started doing it when my son was 1 year old. Looking for healthy and delicious options that both he and we would enjoy, I found this recipe. The sauce, after putting it in a glass container, can be kept in the fridge for 15 days after opening without introducing dirty spoons. Let's start!

Preparation time 50 minutes

  • 1 tablespoon of olive oil
  • 2 garlic
  • 1/2 white onion
  • 1/2 teaspoon oregano, thyme and bay leaf
  • 4 San Marzano tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon of salt or paprika
  • 2 teaspoon of vegetable milk


In a sauté pan, add the oil, garlic, onion, oregano, thyme, and bay leaf. This step activates the spices and stir it for about two minutes. Add the tomatoes and tomato paste. Leave it on low heat for 50 minutes. When the time passes, blend 3/4 of what you have in the sauté pan. Then we put what we blended back in the pan, add the salt or paprika to give it intensity and leave it on low heat for 5 minutes. Sterilize the glass container and allow it to air dry without touching the inside. Serve the sauce while it is still hot. Cover it and turn it over and let it cool overnight without moving it. Normally, sugar is added to these sauces to balance the acidity. But since the idea is to avoid sugar as much as possible when it is going to be used, add a little vegetable milk like soy milk, almond milk, rice milk among others. But if at that moment you don’t have you can put cow milk and that's it.