Marinara Sauce
  • 3 large beefsteak tomatoes (or large tomatoes) peeled and chopped
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves of garlic
  • 1 tablespoon of olive oil (6 syns) or use a spray oil to make this free
  • 1 tablespoon of tomato paste
  • 1 cup (240ml) of chicken or vegetable broth
  • 1 tablespoon of balsamic vinegar
  • chopped fresh basil and Italian parsley
  • salt and black pepper to season
  1. Add the olive oil to a pan over a medium heat.
  2. Add the onion, carrot and garlic and saute for about 5 mins.
  3. Add the tomatoes and continue to saute until the tomatoes start to break down
  4. Add the tomato paste, balsamic vinegar and stock and bring to a boil.
  5. Reduce heat and simmer until stock reduces down - approx 20-30 mins
  6. Roughly blend with a stick blender, add freshly chopped basil and parsley and season to taste with salt and black pepper.
  7. Can be use straight away on pasta or veggies noodles or placed in a lidded jar in the fridge.
  8. This can also be frozen.
Recipe by Slimming Eats at