Happy Savory Saturday!
Every weekend, I love sharing a plant-powered dish that’s cozy, nourishing and full of flavor—and this week’s recipe is extra close to my heart.
This Basic Marinara was a staple for me during my weight loss journey. It’s hearty, satisfying and deeply flavorful—but made without oil or processed ingredients. Just real, whole foods coming together in the most comforting way. I used to batch this sauce, freeze it and reach for it any time I wanted a fast, feel-good meal. It’s still one of my favorite go-to’s.
Recipe
Ingredients:
- ½ cup grated onion
- 6 cloves garlic, minced
- 1 (28 oz) jar or can of San Marzano tomatoes (whole)
- 1 tsp dried oregano
- 1 tsp crushed red pepper (optional)
- 1 large sprig of basil
- 6 basil leaves (for garnish)
- Water (for sautéing)
- Salt & pepper to taste
- (Optional: 8 oz shiitake mushrooms, thinly sliced, stems removed)
Instructions:
- In a saucepan over medium heat, sauté onion in splashes of water for 3 minutes.
- Add garlic, oregano and crushed red pepper. Sauté another 2 minutes.
- Add whole tomatoes (including the liquid), cover and simmer for 30 minutes. Break up the tomatoes with a spoon as they cook.
- Remove the basil sprig. Stack, roll and slice the fresh basil leaves into ribbons.
- For a smoother sauce, use an immersion blender to blend to desired consistency.
- Serve over your favorite pasta (I love it with gluten-free angel hair) and top with basil ribbons.
This dish is simple, rich and nourishing—and the kind of recipe that reminds me how delicious whole food eating can be. Whether you’re on a health journey or just craving a great pasta night, this marinara is a must.
Let me know on my social media if you try it or if you want more of the dishes that helped me along the way. I’ve got so many plant-based favorites I’d love to share.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
