Homemade Marinara

Anyone else craving comfort food 24/7 as we transition into this cozy autumn season?! Well good news, comfort food can still be comforting AND nutrient dense!

Use this marinara in any of your favourite pasta dishes – I usually like to use this one in my zucchini lasagna recipe! (Found HERE)

  • 800ml diced or crushed tomatoes
  • 2 tbsp coconut oil
  • 1 small onion, diced
  • 1 cup sliced mushrooms, sliced
  • 2 tbsp butter or ghee (omit or replace with coconut oil to keep it vegan)
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano, or to taste
  • 2 bay leafs
  • 2 tbsp balsamic vinegar
  • 1/4 tsp red pepper flakes
  • S+P to taste
  1. Warm coconut oil in a medium sauce pan over medium heat. Add onions + sauté for 5 min, until the onion softens.
  2. Next, add mushrooms, butter, garlic, spices + balsamic vinegar. Stir until fully combined + the mushrooms have been cooked down, about 5min.
  3. Add tomatoes + bring to a boil, stirring consistently. Reduce heat + allow to simmer for about 15-20 min or until the sauce thickens. Stir occasionally to keep the sauce from sticking. That’s it! Remove bay leafs before serving.


With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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