In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, Paleo, Vegan, Vegetarian
There’s nothing better than summer tomatoes, and who doesn’t love a homemade marinara?
This sauce is delicious right out of the pot and gets even better with time.
Make a big pot on Sunday and use it throughout the week on pasta, veggies, and grilled fish.
Recipe by Laurie Lloyd, NLC. Visit Laurie’s website at www.Liv-Light.com and follow her on Instagram at @livlight_.
(4 votes, average: 4.50 out of 5)1 hour
8 Servings
Ingredients
Directions
- Heat oil on medium–high in a large pot or dutch oven. Add onion and garlic and sauté for about a minute.
- Add tomatoes, basil, and parsley and mix well to combine. Cover and cook on medium heat about 10 minutes, until tomatoes are just starting to fall apart.
- Carefully transfer to blender and blend for just a few seconds, leaving mixture a bit chunky.
- Return to pot and simmer uncovered for 20 minutes.
- Add salt and red pepper to taste. If your tomatoes were not quite ripe, you may want to add 1 teaspoon of sugar. (Coconut sugar also works well.)
- Serve over your favorite pasta or zoodles.
WHY WE LOVE THIS RECIPE
Store-bought marinara sauce is usually filled with sugar and preservatives; this homemade version is all fresh vegetables and herbs. It’s also the perfect recipe to solve for tomato glut after a visit to the farmers’ market in August.
