This recipe is courtesy of my mom, and she sends me home with fresh jars of this sauce every summer. I always enjoy cracking open a jar of sauce and getting that fresh summer tomato aroma.
There’s nothing like a rich, homemade marinara sauce to elevate your favorite pasta dish, and this recipe checks all the boxes for anyone navigating an Alpha Gal-friendly lifestyle. Whether you’re using fresh garden tomatoes or convenient canned ones, this sauce is versatile, dairy-free, and bursting with Italian flavors.
Make a large batch to can for future meals or halve the recipe for smaller servings. Either way, you’ll have a delicious, wholesome sauce without any hidden mammalian ingredients—perfect for a safe and satisfying meal.
Why You’ll Love This Recipe
- Alpha Gal-Friendly: Completely free of mammalian products, with no dairy in sight.
- Easy to Make: Just toss everything in a crockpot and let it simmer to perfection.
- Versatile: Use as a base for pasta, pizza, or any Italian-inspired dish.
- Batch Cooking: Great for freezing or canning to save time later.
Ingredients
- 8 cups crushed tomatoes (fresh or two 28-oz cans)
- 2 cans (6 oz each) tomato paste
- 1 large onion, chopped
- 2-4 cloves garlic, chopped
- 2 whole bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon pure cane sugar (or your preferred sweetener)
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon red pepper flakes
Instructions
- Combine Ingredients: Add all ingredients to a large crockpot.
- Cook Low and Slow: Cover and cook on low for 6-8 hours, stirring occasionally to prevent sticking.
- Vent the Lid: During the last 2 hours, slightly vent the lid to allow excess moisture to evaporate and thicken the sauce.
- Blend for Smoothness: Once cooking is complete, transfer the sauce to a food processor in small batches and blend until smooth.
- Store or Can:
- For freezer storage: Divide into small containers, let cool, and freeze for later use.
- For canning: Follow pressure canning instructions to preserve your sauce for long-term storage.
Tips for Success
- Fresh vs. Canned Tomatoes: Use fresh tomatoes for a lighter, fresher taste, or canned for convenience.
- Customize the Flavor: Adjust the red pepper flakes to suit your spice preference, or add fresh herbs for an extra pop of flavor.
- Perfect Pairings: Serve with your favorite Alpha Gal-friendly pasta, over spaghetti squash, or as a dipping sauce for dairy-free breadsticks.
This homemade marinara sauce is a game-changer for those on an Alpha Gal-friendly diet, proving that safe, allergen-conscious cooking doesn’t have to compromise on flavor. Whether you’re prepping for weeknight meals or stocking your pantry, this recipe will quickly become a go-to in your kitchen. Enjoy!
Marinara Sauce
Ingredients
- 8 cups crushed tomatoes fresh or 2-28oz cans
- 2 cans -6 oz each of tomato paste
- 1 large onion chopped
- 2-4 cloves of garlic – chopped
- 2 whole bay leafs
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon pure cane sugar or sweetener that works for you
- 2 tablespoons Balsamic vinegar
- 1 teaspoon of salt
- 1/4 to 1/2 teaspoon red pepper flakes
Instructions
- Put all ingredients in a large crockpot.
- Cook for 6-8 hours.
- Vent the lid for the last two hours of cooking to let some of the excess moisture escape.
- Stir as needed.
- When cooking is done put in small batches in food processor and blend to make it smooth.
- When the cooking and processing is done you may store this in small containers in the freezer for the amounts needed for your recipes. Or you can process in a pressure canner
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