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Easy, Chunky Marinara Sauce
Low-FODMAP, Gluten-Free, Vegetarian
Prep Time: 00:10
Cook Time: 00:45
1 - 28 oz. can whole, peeled tomatoes
1 tablespoon tomato paste (optional)
1 tablespoon garlic-infused oil (optional)
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper or red pepper flakes
chopped fresh parsley for garnish (optional)
1Pour the tomatoes along with the juices into a large skillet. Cook over medium-high heat, breaking up the tomatoes with a spoon (be careful with this step as the tomatoes tend to burst all over!).
2Bring to a simmer and stir in the tomato paste, garlic-infused oil, sugar, basil, oregano, salt and pepper.
3Reduce heat and simmer 30 to 45 minutes, until thickened and reduced. Toss with your favorite gluten-free pasta, and sprinkle parsley and Parmesan cheese on top if desired.
Inspired by the Pioneer Woman's recipe for Marinara Sauce.
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