Why no oil?  Oil is the most concentrated source of calories you can add to your diet and it creates all kinds of trouble in the body.  Consuming oil increases your risk for all sorts of unwanted problems including cardiovascular disease, diabetes, obesity, and cancers.  That’s why it’s very important to look at the foods you’re eating and avoid added oils as much as possible.  Once you start to make this change, you’ll be surprised to learn how little you’ll actually miss it and how much better you’ll feel!

A great marinara is at the heart of many a recipe and can really make or break a dish depending on just how great it is.  That’s why it was so important to us to create a recipe for the perfect No Oil Marinara in an effort to continue to enjoy this crucial component of so many of our favorite meals without compromising our health, and waistlines!

As with most recipes, the key to success is in the ingredients used.  Be sure to use the tastiest whole peeled tomatoes.  Kevin recommends San Marzano or Muir Glen Organic as his favorites.  Finish your sauce with fresh basil when possible for the bright flavor it adds.

As soon as you find some time, get a pot of this No Oil Marinara made so that you have it on hand, stores well in fridge and freezer, to pull out as needed.  This is a great way to avoid caving in when you’re in a pinch and buying store bought versions that almost always contain oil.

Print Recipe

No Oil Marinara

The perfect oil-free marinara that brings a rich, hearty tomato flavor without the added calories of traditional marinara made with olive oil.

Prep Time2 minutes mins

Cook Time1 hour hr

Course: Sauces

Keyword: basil, dinner, garlic, marinara, onion, sauce, tomato, tomato sauce

Servings: 12 people

Calories: 40kcal

Ingredients

• 1 large onion diced
• 5 cloves garlic minced
• 1 cup vegetable broth or water
• 1/2 cup red wine
• 4- 28 oz cans whole peeled tomatoes
• 6 oz can tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 4 tsp kosher salt
• handful fresh basil leaves cut or torn

Instructions

• In a large pot over medium heat, add the broth (or water), red wine, onion, and garlic. Bring to a boil and simmer 3-5 minutes or until the onions begin to soften.
• Add the tomato paste and stir, add the whole peeled tomatoes, dried basil, dried oregano, and salt.
• Bring to a simmer and then reduce to low heat. Cook for an hour, stirring every so often to prevent the sauce from sticking to the bottom of the pan.
• Turn off the heat and, using a potato masher, crush the tomatoes to your desired consistency. Alternatively, use a stick blender to puree the sauce to your desired consistency. I prefer it somewhat chunky.
• Add the basil and adjust the seasoning with salt and pepper.

Video

Nutrition

Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1075mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg