Low-Acid Marinara Sauce
My Marinara Sauce recipe is foolproof, simple and straight forward, but like all tomato sauces, it is acidic. I have several people in my family sensitive to acidic foods and so I have developed a few life hacks to help neutralize the acids in our diet
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Servings: 8
Calories: 52kcal
Ingredients
- 1 28-Ounce Can San Marzano Tomatoes -Crushed
- 1/2 Cup Mineral Water -Mineral Water is highly alkaline
- 3 Cloves Garlic -Optional, crushed and chopped
- 3 Tablespoons Olive Oil
- 3/4 Cup Carrots -Finely grated
- 1/4 Cup Celery -Finely grated
- 8 Ounces Mushrooms -Optional, finely chopped
- 1 Teaspoon Baking Soda
- 1-1 1/2 Teaspoons Salt
- 1/2 Teaspoon Red Pepper Flakes
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Dried Basil -or 1/4 cup fresh basil, roughly chopped
- 1 Tablespoon Tomato Paste
Instructions
- In a large bowl, carefully crush the tomatoes by hand, they will squirt everywhere, so be gentle or you’ll be covered in tomato juice
- Rinse can with water to get all the sauce
- In a large skillet, heat the olive oil over medium-high heat, add the garlic and the tomato paste and cook briefly, just to get the raw flavor out of it, approximately 30-45 seconds
- Add the crushed tomatoes and sauce, and all remaining ingredients, unless you’re using fresh basil, then add it at the end after the heat is off
- Bring to a simmer, stirring frequently, simmer for approximately 30 minutes
Nutrition Facts
Low-Acid Marinara Sauce
Amount Per Serving
Calories 52
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 455mg20%
Potassium 38mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 76IU2%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.