Sauces & Dressings
Marinara Sauce
Stirring in a small pinch of allulose near the end of cooking is what balances out the natural acidity of the tomatoes, rounding out the flavor instead of leaving the sauce tasting sharp and one-note.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp allulose
- salt and pepper to taste
- fresh basil leaves, torn (optional)
Method
- 1
Heat olive oil in a saucepan over medium heat, add minced garlic, and cook 30-60 seconds until fragrant, being careful not to let it brown.
- 2
Add crushed tomatoes, oregano, and dried basil, and bring to a gentle simmer.
- 3
Simmer uncovered for 20-25 minutes, stirring occasionally, until slightly thickened.
- 4
Stir in the allulose near the end of cooking — this small pinch of sweetness is what balances out the natural acidity in the tomatoes, rounding out the sauce's flavor instead of leaving it tasting sharp and one-note; canned tomatoes especially benefit from this small adjustment.
- 5
Season with salt and pepper to taste, and stir in fresh basil if using just before serving.