With the exception of Rao's Sensitive Marinara, I have yet to find a store-bought marinara sauce free of garlic or onions. I get it, I mean, those are staples. But I love pasta and before Rao's released their beautiful creation, I had to make my own!
-3 or 4 roma tomatoes, diced
-1 15oz can of Rotel (tomatoes with green chilis)
-1 small can of tomato paste
-1/4 cup balsamic vinegar
-1/2 cup almond milk (or any milk of choice)
-1 cup water or chicken stock
-Spices (hefty pinch of each):
Crushed red peppers
Salt and pepper
-Optional: 1 medium zucchini (chopped), 1/2 cup finely shredded carrots
1. Add all ingredients except water/stock to a large skillet on medium heat. Stir well, bring it to a low boil, then reduce heat to low.
2. Add water, stir, and let simmer for about an hour.
3. Remove from heat, allow to cool, and store in fridge or freezer.
Note: I often use this as a base for meat sauce (pictured below) or spaghetti and meatballs.