Recipe by Katie Mae
Makes six ½-cup servings | Ready in 25 minutes | Stores 10 days in fridge
24 oz strained tomatoes
1 leaf of Swiss chard, de-stemmed (2 oz)
3 Medjool dates, pitted or 1 small steamed carrot (optional)
1 cup low-sodium vegetable broth or water
24 oz chopped tomatoes
1 tablespoon dried oregano
2 teaspoons garlic granules
2 teaspoons dried basil
2 teaspoons dried thyme
- In a blender, add strained tomatoes, Swiss chard, dates, and vegetable broth. Blend until smooth and creamy.
- Place a large saucepan over medium heat. Add blended sauce, chopped tomatoes, garlic, and herbs. Cover and bring to a light boil. Then reduce the heat to low. Let the sauce simmer for 15 minutes to let the flavors mingle. Stir occasionally. When it has your desired thickness, the sauce is ready to serve.
If you prefer a smooth marinara, try replacing the chopped tomatoes with a can of whole peeled tomatoes. These break down to a saucy consistency in about 20 minutes, but still retain a little substance, giving the sauce some body.
Honestly, any canned tomatoes (including those canned by you) can work. I suggest avoiding those that have herbs or other seasonings added—add these things yourself and the flavor will be a hundred times better.
My favorite way to turn this into a “marinara with meat” sauce is with tempeh. Simply include 8 to 12 ounces of finely diced tempeh, when adding the ingredients to the saucepan.